CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Cooking rig, New text im | 1 | Servings |
INGREDIENTS
1/4 | c | Shallots, thinly sliced |
1/2 | c | Shiitake Mushrooms, chopped |
1 | T | Olive Oil |
6 | c | Rich Meat Or Mushroom Stock |
1 | t | Grated Orange Zest |
2 | c | Cabernet Wine |
1 | T | Fresh Thyme Leaves, chopped |
<<OR>> | ||
1 | t | Dried Thyme |
1/2 | c | Sun-Dried Cherries |
1 | c | Fresh Orange Juice |
1/2 | c | Port, Or To Taste |
2 | T | Cold Butter, cut into bits |
opt | ||
Salt And Freshly Ground | ||
Black Pepper |
INSTRUCTIONS
Saute shallots and shiitakes in oil until very lightly browned. Add stock, zest, wine and thyme and reduce to a light sauce consistency. Strain and return to pan. Add cherries, orange juice and Port and simmer 4-5 minutes longer. Off heat, whisk in butter to thicken lightly (if used) and correct seasoning with salt and pepper. Keep warm. Yield: 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9613 Posted to MC-Recipe Digest V1 #228 Date: Sat, 28 Sep 1996 04:49:40 -0400 From: [email protected] (Bill Spalding)
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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 0mg
Sodium: 312.8mg
Potassium: 1047.3mg
Carbohydrates: 57g
Fiber: 5.9g
Sugar: 23.1g
Protein: 5.8g