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CATEGORY CUISINE TAG YIELD
Mushrooms, Sauces 1 Servings

INGREDIENTS

2 T Olive oil
2 T Minced shallots
1 T Minced garlic
2 c Sliced wild and exotic
mushrooms ie. Bears
Head
Chantrelles Oysters
Lobster Horn of Plenty
Shiitake Trumpets etc.
Salt, to taste
Freshly-ground black pepper
to taste
2 c Mushroom broth

INSTRUCTIONS

In a saute pan, heat the olive oil. When the oil is hot, saute the
shallots and garlic for 1 minute. Add the mushrooms and saute for 2  to
3 minutes or until the mushrooms start to wilt. Season with salt  and
pepper. Stir in the mushroom broth and bring up to a boil. Remove  from
the heat.  This recipe yields 2 cups.  Recipe Source: ESSENCE OF EMERIL
with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2349
broadcast 11-13-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-13-1997
Recipe by: Emeril Lagasse

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 278
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 301.1mg
Potassium: 197.4mg
Carbohydrates: 9g
Fiber: 1.7g
Sugar: 2.8g
Protein: 1.7g


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