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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