| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Eastwest |
4 |
servings |
INGREDIENTS
|
|
Canola oil |
| 5 |
|
Shallots; sliced |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Cremini or button mushrooms |
| 1 |
c |
Chanterelle mushrooms |
| 1 |
c |
Quartered shiitake mushrooms |
| 1 |
c |
Morel mushrooms |
| 1 |
c |
Cepe or porcini mushrooms |
| 1/2 |
tb |
Fresh minced thyme |
| 1 |
c |
Red wine |
| 1 |
c |
Veal demi-glace |
|
|
(1 cup chicken stock with 1 tbspn dark |
|
|
Soy sauce) |
| 1 |
tb |
Butter; (optional) |
INSTRUCTIONS
In a hot saute pan coated with oil, caramelize the shallots. Season. Add
the cremini mushrooms first and cook for 1 minute. Add the remaining
mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce
by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk
in butter and keep hot for serving. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A30)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-22-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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