Title: Mushroom Shallot Sauce for Lamb
Categories: Frugal02
Yield: 4 servings

1/2 oz Dried porcini mushrooms
(or dried So. American type)
3 c Beef stock; fresh or canned
2 c Chicken stock; fresh or
-canned
1/2 c Dry red wine
1 tb Butter
1 tb Olive oil
1/2 c Shallot; minced
1/2 lb Fresh mushrooms; chopped
2 tb Fresh mint; chopped
Freshly-ground black pepper;
-to taste
Salt; to taste

In a small bowl soak the dried mushrooms in 3/4 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@prodigy.com
~or- MAD-SQUAD@prodigy.net

07-28-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.