Wild And Exotic Mushroom Jus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mushrooms, Sauces | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 2 | T | Minced shallots |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 301.1mg
Potassium: 197.4mg
Carbohydrates: 9g
Fiber: 1.7g
Sugar: 2.8g
Protein: 1.7g