| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Emlive07 |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Wild mushrooms; cleaned, stemmed |
| 2 |
tb |
Minced shallots |
| 1/2 |
c |
Peeled; seeded, and chopped tomatoes |
| 1 |
tb |
Chopped garlic |
| 4 |
c |
Veal reduction |
| 2 |
tb |
Truffle oil |
| 2 |
tb |
Butter |
| 1/4 |
c |
Chopped green onions |
| 10 |
|
New potatoes; cooked, kept hot |
| 1 |
c |
Truffle emulsion |
| 1/2 |
c |
Grated Parmigiano-Regginao cheese |
| 1 |
sm |
Truffle |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
In a large saute pan, heat the olive oil. When the oil is hot, add the
mushrooms and saute for 3 to 4 minutes. Add the shallots and tomatoes and
saute for 2 minutes. Add the garlic and saute for 1 minute. Season with
salt and pepper. Add the veal reduction and bring the liquid up to a boil.
Reduce to a simmer and reduce the liquid by 1/2, about 4 to 5 minutes. Stir
in the truffle oil. Mount in the butter. Using the back of a spoon, gently
smash each potato. Season the potatoes with salt and pepper. To assemble,
spoon a small pool of the truffle emulsion in the center of each plate. Lay
the smashed potatoes in the center of the truffle emulsion. Spoon the
mushroom stew over each potato. Sprinkle the stew with the grated cheese.
Shave the truffles over each plate. Garnish with chives. This recipe yields
8 to 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A04 broadcast 01-29-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-23-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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