Wild Mushroom Stew

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Wild mushrooms - cleaned, stemmed
2 tablespoons	30ml	Minced shallots
1/2 cup	31g / 1.1oz	Peeled, seeded, and chopped tomatoes
1 tablespoon	15ml	Chopped garlic
4 cups	948ml	Veal reduction
2 tablespoons	30ml	Truffle oil
2 tablespoons	30ml	Butter
1/4 cup	15g / 0.5oz	Chopped green onions
10		New potatoes - cooked, kept hot
1 cup	237ml	Truffle emulsion
1/2 cup	73g / 2.6oz	Grated Parmigiano-Regginao cheese
1 cup	237ml	Truffle (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped chives

Recipe Instructions

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.

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

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