Name: Wild and Exotic Mushroom Jus
Ingredients: 2 tb Olive oil; 2 tb Minced shallots; 1 tb Minced garlic; 2 c Sliced wild and exotic mushrooms (ie.; Bears Head, Chantrelles, Oysters, Lobster, Horn of Plenty, Shiitake, Trumpets, etc.); Salt; to taste; Freshly-ground black pepper; to taste; 2 c Mushroom broth

CATEGORY	CUISINE	TAG	YIELD
		Mushrooms, Sauces	1	Servings

INGREDIENTS

2	tb	Olive oil
2	tb	Minced shallots
1	tb	Minced garlic
2	c	Sliced wild and exotic mushrooms (ie.; Bears Head, Chantrelles, Oysters, Lobster, Horn of Plenty, Shiitake, Trumpets, etc.)
		Salt; to taste
		Freshly-ground black pepper; to taste
2	c	Mushroom broth

INSTRUCTIONS

In a saute pan, heat the olive oil. When the oil is hot, saute the shallots
and garlic for 1 minute. Add the mushrooms and saute for 2 to 3 minutes or
until the mushrooms start to wilt. Season with salt and pepper. Stir in the
mushroom broth and bring up to a boil. Remove from the heat.
This recipe yields 2 cups.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2349 broadcast 11-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse

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