Mess Of Mushrooms

Recipe Ingredients

1 lb	454g / 16oz	Cultivated, Shiitake or Portabello
		Mushrooms
		(choose one or several types)
1/2 cup	118ml	Chicken broth - for braising stems
4 tablespoons	60ml	Olive oil or butter
1/4 cup	23g / 0.8oz	Minced shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh herbs - (optional)
		(like parsley or tarragon)

Recipe Instructions

Trim mushroom stems. If you are using Shiitakes or Portabellos and stems are not too tough, separate stems from caps and cut stems into thin slivers. First braise them in broth for 10 minutes before sauteing to tenderize stems. Keep caps whole or coarsely slice. If using cultivated mushrooms, simply trim 1/4-inch off of bottom stem; wipe caps with damp cloth or brush and slice coarsely.

Heat oil or butter in large wide skillet and saute shallots for a minute. Add mushroom slices or mushroom caps and saute just over high heat until browned. (If appropriate, add stems and broth and evaporate over high heat.) Season to taste with salt and pepper and add herbs if you wish.

To serve spoon over grilled chicken; use as base for tortellini soup or pizza topping.

This recipe yields 4 to 6 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6760 broadcast 09-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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