| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ckright3 | 1 | servings | |
INGREDIENTS
| 1/2 | oz | Dried morels or porcini mushrooms |
| 1 | c | Minced shiitake mushrooms |
| 2 | tb | Olive oil |
| 3 | tb | Minced shallots |
| 1/2 | c | Dry white wine |
| 1 1/2 | c | Heavy cream or half-and-half |
| 1 | tb | Minced parsley |
| 2 | ts | Dijon mustard |
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Red pepper flakes; to taste |
INSTRUCTIONS
Soak morel mushrooms in 1 cup warm water until softened. Swish around occasionally to dislodge any sand. Remove mushrooms and carefully strain soaking liquid and reserve. Slice mushrooms thinly. Add oil and shallots to a saucepan and saute until very lightly colored. Add mushrooms and saute 3 minutes longer. Add wine and reserved soaking liquid and reduce by 2/3 over moderately-high heat. Lower heat slightly. Add cream and reduce to a light sauce consistency. Stir in parsley, mustard, salt and pepper and keep warm. Adjust seasonings to taste. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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