Wild Mushroom Ragu

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 cups	711ml	Sliced assorted wild mushrooms
		Emeril's Essence - see * Note
1/2 cup	31g / 1.1oz	Chopped green onions
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
2 cups	474ml	Veal reduction
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted. Season with Emeril's Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Season with salt and pepper. Serve.

This recipe yields ??

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2397 broadcast 03-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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