| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Mike01 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Assorted wild and exotic mushrooms |
|
|
(morels; chanterelles, shiitake or oyster) |
| 1/4 |
c |
Melted unsalted butter |
| 3 |
lg |
Shallots; peeled, chopped fine |
| 1 |
c |
Chicken stock |
|
|
Reserved juice from soaking dried |
|
|
Mushrooms if any |
| 1/4 |
c |
Dry white vermouth |
| 1/2 |
c |
Heavy cream |
| 3 |
tb |
Chopped fresh thyme |
| 3 |
tb |
Chopped chives |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Remove any hard fibrous stems from the mushrooms. Wash morels very
carefully to remove all sand and dirt. Brush the remaining mushrooms
with a damp cloth or mushroom brush to remove excess dirt. Slice the
mushrooms in half or quarters depending on size. Heat butter in a
large skillet over high heat until hot. Add the chopped shallots and
saute until translucent. Add the mushrooms to the shallot butter
mixture. Saute until the mushrooms begin to wilt, about 7 to 8
minutes. Add the chicken stock or reserved mushroom-soaking liquid.
Bring to a boil, then reduce to a simmer and allow the liquid to cook
off in the uncovered saute pan. By the time the liquid has cooked
off, the mushrooms should be tender. Add the vermouth and allow to
cook for 1 minute before adding the cream. Heat the cream to just
below the boil and add the herbs, salt, and pepper and serve
immediately. This recipe yields 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A45 broadcast 05-03-1997) 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
05-10-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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