| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Minced shallots |
| 1/2 |
lb |
Wild mushrooms |
|
|
(Shiitake; Cepes, Girolles, |
|
|
Or a combination) |
| 2 |
|
Garlic cloves; minced |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Sercial Madeira |
| 1 1/2 |
c |
Demiglace |
INSTRUCTIONS
In a saute pan heat the butter and olive oil. Add the shallots and cook
until softened. Mix in mushrooms, garlic and salt and pepper. Cook for 5 to
7 minutes or until firm. Add Madeira and reduce for 1 minute. Stir in
demiglace. Bring to a boil and simmer 5 minutes.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4794 broadcast 01-29-1998) 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
03-30-1998
Recipe by: David Rosengarten
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