| 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 heartnhome@earthlink.net on Apr 28, 1998
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