| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1/3 | c | Marble-size whole shallot bulbs; peeled and trimmed |
| 2 | c | Fresh shiitake mushrooms; about 1/2 pound, stems removed and caps cut crosswise into 1/2-inch-wide strips |
| 1 | tb | Balsamic vinegar |
| 3 | tb | Demi-glace or jellied stock |
| Salt and pepper to taste | ||
| 2 | tb | Minced flat-leaf parsley |
INSTRUCTIONS
In a large skillet, heat the butter over medium high heat until slightly browned. Reduce heat, add the shallots, and sauté 7 to 10 minutes, or until golden brown. Add the mushrooms and sauté until soft, about 2 to 3 minutes. Add the vinegar and demi-glace, stirring to blend. Season with salt and pepper. Spoon onto individual serving plates and sprinkle with parsley. Makes 4 servings. Posted to TNT Recipes Digest by [email protected] on Apr 28, 1998
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