Title: Wild Mushroom Stew
Categories: Emlive07
Yield: 8 servings

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

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.