Name: Mushroom Shallot Sauce for Lamb
Ingredients: 1/2 oz Dried porcini mushrooms; (or dried So. American type); 3 c Beef stock; fresh or canned; 2 c Chicken stock; fresh or canned; 1/2 c Dry red wine; 1 tb Butter; 1 tb Olive oil; 1/2 c Shallot; minced; 1/2 lb Fresh mushrooms; chopped; 2 tb Fresh mint; chopped; Freshly-ground black pepper; to taste; Salt; to taste

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Jerry White

CATEGORY	CUISINE	TAG	YIELD
Meats	American	Frugal02	4	servings

INGREDIENTS

1/2	oz	Dried porcini mushrooms
		(or dried So. American type)
3	c	Beef stock; fresh or canned
2	c	Chicken stock; fresh or canned
1/2	c	Dry red wine
1	tb	Butter
1	tb	Olive oil
1/2	c	Shallot; minced
1/2	lb	Fresh mushrooms; chopped
2	tb	Fresh mint; chopped
		Freshly-ground black pepper; to taste
		Salt; to taste

INSTRUCTIONS

In a small bowl soak the dried mushrooms in 3/4 cup of warm water for 45
minutes. Drain and chop the mushrooms, discarding the liquid. In small pot
combine the beef stock, chicken stock and wine and simmer, uncovered, for
20 minutes. Heat a frying pan and add the butter, olive oil and shallots.
Saute until the shallots are tender. Add the fresh mushrooms to the pan and
saute until tender. Add the drained and chopped dried mushrooms to the pot
of stock, along with the sauteed mushroom mixture. Simmer gently,
uncovered, for 1 hour. Add the mint and salt and pepper to taste.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-15-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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