Shallot and shiitake saute

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
⅓ cup Marble-size whole shallot bulbs; peeled and trimmed
2 cups Fresh shiitake mushrooms; about 1/2 pound, stems removed and caps cut crosswise into 1/2-inch-wide strips
1 tablespoon Balsamic vinegar
3 tablespoons Demi-glace or jellied stock
Salt and pepper to taste
2 tablespoons Minced flat-leaf parsley

Directions

In a large skillet, heat the butter over medium high heat until slightly browned. Reduce heat, add the shallots, and sauté 7 to 10 minutes, or until golden brown. Add the mushrooms and sauté until soft, about 2 to 3 minutes.

Add the vinegar and demi-glace, stirring to blend. Season with salt and pepper. Spoon onto individual serving plates and sprinkle with parsley.

Makes 4 servings.

Posted to TNT Recipes Digest by heartnhome@... on Apr 28, 1998

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