| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Cklive11 |
1 |
servings |
INGREDIENTS
| 1/2 |
oz |
Dried porcini; morel, or shiitake |
|
|
; mushrooms |
| 1 |
c |
Boiling water |
| 1/4 |
c |
Dry vermouth or dry sherry |
| 2 |
c |
Chicken stock or veal stock; or canned chicken |
|
|
; broth |
| 2 |
tb |
Olive oil; plus 1/4 to 1/2 cup |
|
|
; olive oil |
| 3/4 |
lb |
Fresh medium-sized mushrooms; sliced |
| 1 |
tb |
Minced shallots or garlic |
| 2 |
tb |
Red wine vinegar or more to taste |
| 1 |
tb |
Balsamic vinegar |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Place the dried mushrooms in a glass measuring cup or bowl. Add enough
boiling water to cover and soak for at least 30 minutes.
Remove the soaked mushrooms with a slotted spoon. Chop them and set them
aside. Carefully pour the soaking liquid into a saucepan, leaving the last
bit of liquid and any grit behind. Add the vermouth or sherry and the
chicken or veal stock and bring to a boil. Continue to boil until the
flavors are concentrated and the sauce is reduced about 1/2 cup. Set aside
while you cook the mushrooms.
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3
minutes. Put in the reserved dried mushrooms and continue to cook for 2 to
3 minutes more. If any liquid accumulates in the skillet, pour it into the
saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to
intensify the flavors further.
Pour the reduced sauce over the mushrooms and add both vinegars. Using a
whisk, beat in enough of the remaining oil to form a slightly thick,
homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and
serve with steak.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9230
Converted by MM_Buster v2.0l.
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