Mushroom shallot sauce for lamb

4 servings

Ingredients

Quantity Ingredient
½ ounce Dried porcini mushrooms
(or dried So. American type)
3 cups Beef stock; fresh or canned
2 cups Chicken stock; fresh or canned
½ cup Dry red wine
1 tablespoon Butter
1 tablespoon Olive oil
½ cup Shallot; minced
½ pounds Fresh mushrooms; chopped
2 tablespoons Fresh mint; chopped
Freshly-ground black pepper; to taste
Salt; to taste

Directions

In a small bowl soak the dried mushrooms in ¾ cup of warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid. In small pot combine the beef stock, chicken stock and wine and simmer, uncovered, for 20 minutes. Heat a frying pan and add the butter, olive oil and shallots.

Saute until the shallots are tender. Add the fresh mushrooms to the pan and saute until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sauteed mushroom mixture. Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-15-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-28-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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