Fried Fresh Mozzarella Cheese With A Mushroom Ragu, Shave

This depression comes over me whenever the Lord is preparing a larger blessing for my ministry; the cloud is black before it breaks, and overshadows before it yields its deluge of mercy. Depression has now become to me as a prophet in rough clothing, a John the Baptist, heralding the nearer coming of my Lord's richer benison. So have far better men found it. The scouring of the vessel has fitted it for the Master's use. Immersion in suffering has preceded the baptism of the Holy Ghost. Fasting gives an appetite for the banquet. The Lord is revealed in the backside of the desert, while his servant keepeth the sheep and waits in solitary awe. The wilderness is the way to Canaan. The low valley leads to the towering mountain. Defeat prepares for victory.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Emlive10	1	Servings

INGREDIENTS

1	lb	Fresh Mozzarella cheese, cut
		into 8
		1/4-inch slices
		Salt
		Freshly ground black pepper
1	c	Flour
1		Egg, beaten with 2
		tablespoons milk
1 1/2	c	Fine dried bread crumbs
4	T	Olive oil
1	lb	Assorted exotic mushrooms
		stemmed and thinly
		sliced
2	T	Minced shallots
1	t	Chopped garlic
2	c	Veal stock reduction
1	T	Butter
1	t	Finely chopped fresh parsley
		leaves
1		Fresh summer truffle
		Drizzle of white truffle oil
13		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Season both sides of the cheese with salt and pepper. Season the
flour, egg wash and bread crumbs separately with salt and pepper.
Dredge each slice of cheese in the flour, tapping off any excess,  then
dip each slice in the egg wash, letting the excess drip off. Dip  the
cheese in the bread crumbs, coating completely. In a large saute  pan,
over medium heat, add 2 tablespoons of the oil. Add the  mushrooms and
shallots. Season with salt and pepper. Saute for 2  minutes. Add the
garlic and the veal stock reduction. Bring to a  simmer and cook for 4
minutes. Remove from the heat and stir in the  butter and parsley. Set
aside and keep warm.  In another large saute pan, over medium heat,
heat the remaining 2  tablespoons of oil. Pan-fry the cheese until the
crust is golden,  about 2 minutes on each side. Remove and drain on
paper towels. To  serve, spoon the mushroom ragu onto 4 serving plates.
Arrange 2  pieces of the fried cheese on top of the mushroom ragu.
Garnish with  shaved truffles and a drizzle of truffle oil.  Yield: 4
servings  Converted by MC_Buster.  Per serving: 1118 Calories (kcal);
71g Total Fat; (57% calories from  fat); 19g Protein; 100g
Carbohydrate; 218mg Cholesterol; 178mg Sodium  Food Exchanges: 6 1/2
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0  Fruit;  Recipe by: EMERIL
LIVE SHOW #EMIC46  Converted by MM_Buster v2.0n.

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