INGREDIENTS

INSTRUCTIONS

1997    
Stir shallots with 3 tablespoons oil, 2 tablespoons chopped thyme, 2
teaspoons chopped garlic, and salt and pepper to taste. Place on
shallow baking pan and roast at 350°F 12 minutes. Clean and trim
mushrooms. Roast on separate shallow baking pan at 450°F 8 minutes.
In heavy saucepan, heat 2 tablespoons oil. Add roasted shallots and 2
cloves garlic. Cook on medium high heat until shallots and garlic
begin to caramelize (they will appear to be coated with a golden  brown
syrup). Add 2 sprigs thyme, tarragon and vermouth. Continue to  cook on
medium high until liquid reduces by half. Add chicken broth  and cream.
Turn down heat to medium and cook until liquid again  reduces by half.
If sauce separates, put in blender on high speeD  with 1 teaspoon
melted butter.) In saucepan, heat shallot mixture,  mushrooms, and any
juices from baking pans on medium heat. Meanwhile,  brush salmon with
remaining 1 tablespoon olive oil and grill or broil  5 to 6 minutes;
turn. Grill 5 to 6 minutes more until salmon is  opaque and flakes
easily. Spoon mushroom sauce over salmon.  6 servings. Source: The
Boulevard Restaurant, San Francisco, CA.  Downloaded from
http://www.roa.com/index.html, Recipes of America,  Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25,
Recipe by: http://www.roa.com/index.html, Recipes of America Posted to
MC-Recipe Digest V1 #558 by 4paws@netrax.net (Shermeyer-Gail) on Apr
08, 1997

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