| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eastwest | 4 | servings | |
INGREDIENTS
| Canola oil | ||
| 5 | Shallots; sliced | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Cremini or button mushrooms |
| 1 | c | Chanterelle mushrooms |
| 1 | c | Quartered shiitake mushrooms |
| 1 | c | Morel mushrooms |
| 1 | c | Cepe or porcini mushrooms |
| 1/2 | tb | Fresh minced thyme |
| 1 | c | Red wine |
| 1 | c | Veal demi-glace |
| (1 cup chicken stock with 1 tbspn dark | ||
| Soy sauce) | ||
| 1 | tb | Butter; (optional) |
INSTRUCTIONS
In a hot saute pan coated with oil, caramelize the shallots. Season. Add the cremini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A30) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-22-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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