| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Shallots; thinly sliced |
| 1/2 |
c |
Shiitake Mushrooms; chopped |
| 1 |
tb |
Olive Oil |
| 6 |
c |
Rich Meat Or Mushroom Stock |
| 1 |
ts |
Grated Orange Zest |
| 2 |
c |
Cabernet Wine |
| 1 |
tb |
Fresh Thyme Leaves; chopped <<OR>> |
| 1 |
ts |
Dried Thyme |
| 1/2 |
c |
Sun-Dried Cherries |
| 1 |
c |
Fresh Orange Juice |
| 1/2 |
c |
Port (Or To Taste) |
| 2 |
tb |
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: billspa@icanect.net (Bill Spalding)
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”