INGREDIENTS

INSTRUCTIONS

Slice 1/2 lb portobello, shiitake, or other "wild mushrooms. In a
skillet over medium- high heat, melt 1/2 tablespoon unsalted butter
with 1/2 tablespoon olive or canola oil. Add mushrooms and brown
lightly. Add 2 tablespoons minced shallots and 2 large garlic cloves,
finely minced; cook, stirring, 2 minutes. Season with coarse sea  salt,
freshly ground black pepper, and dash cayenne pepper. Set  aside.
Select a heavy skillet large enough to hold 6 ostrich fillets  without
touching and place over medium-high to high heat. Add 1/2  tablespoon
unsalted butter and 1 tablespoon olive or canola oil. When  foam
subsides, add fillets and saute quickly, turning once, until  nicely
browned on both sides, 1 to 2 minutes on each side. Sprinkle  with
coarse sea salt and freshly ground black pepper as you turn  fillets
and be careful not to overcook. Test as directed and transfer  fillets
to a heated platter. Pour off any fat in skillet and return  to high
heat. Add 1/2 cup beef stock and 1/2 tablespoon tomato paste.  Cook,
stirring up any browned bits on skillet bottom, until liquid is
reduced to about 3 table-spoons. Add 1/3 cup dry red wine or Madeira
and boil 2 minutes. Add reserved mushrooms to skillet, heat briefly,
and pour over fillets. Sprinkle with minced fresh parsley and serve
immediately. Posted to MM-Recipes Digest V5 #012 by
dandelion@edeneast.com on Jan 12, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 4.6mg
Sodium: 174.3mg
Potassium: 60.3mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: <1g