| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dishes, Side | 4 | Servings | |
INGREDIENTS
| 1 | lb | Cultivated shiitake or |
| portabella mushroom | ||
| choose one or several | ||
| types | ||
| 1/2 | c | Chicken broth, optional for |
| braising stems | ||
| 4 | T | Olive oil or butter |
| 1/4 | c | Minced shallots |
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Chopped fresh herbs, like |
| parsley or tarragon | ||
| optional |
INSTRUCTIONS
Trim mushroom stems. If you are using Shiitakes or Portabellas and stems are not too tough, separate stems from caps and cut stems into thin slivers. First braise them in broth for 10 minutes before sauteing to tenderize stems. Keep caps whole or coarsely slice. If using cultivated mushrooms, simply trim 1/4-inch off of bottom stem; wipe caps with damp cloth of brush and slice coarsely. Heat oil or butter in large wide skillet and saute shallots for a minute. Add mushroom slices or mushroom caps and saute just over high heat until browned. (If appropriate, add stems and broth and evaporate over high heat.) Season to taste with salt and pepper and add herbs if you wish. To serve spoon over grilled chicken; use as base for tortellini soup or pizza topping. Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : MONDAY TO FRIDAY SHOW #MF6760 Posted to MC-Recipe Digest V1 #306 Date: Sat, 16 Nov 1996 18:02:09 -0500 From: Gail Shermeyer <[email protected]>
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