| 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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