| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Emlive08 | 4 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | tb | Chopped shallots |
| 1 1/2 | lb | Fresh shiitake mushrooms; wiped clean, |
| Stemmed and sliced | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Chopped garlic |
| 3 | c | Veal reduction |
| 1/2 | c | Heavy cream |
| 8 | oz | Parmigiano-Reggiano cheese; grated |
| 1 | lb | Fresh fettuccine or linguine; cooked until tender |
INSTRUCTIONS
In a large saute pan, over medium heat, add the oil. When the oil is hot add the shallots and mushrooms. Season with salt and pepper. Saute for 3 minutes. Add the garlic and reduction. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 3 to 4 minutes. Stir in the cream and half of the cheese. Continue to simmer for 2 minutes. Add the pasta. Mix well. Season with salt and pepper. Remove from the heat. To serve, mound the pasta in the center of each plate. Garnish each plate with the remaining cheese. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B78) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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