Wild Mushrooms In Brioche

Recipe Ingredients

6 cups	1422ml	Baked brioche rolls (small)
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Minced shallots
2 teaspoons	10ml	Minced garlic
2 lbs	908g / 32oz	Assorted fresh wild mushrooms* - wiped clean,
		Ends trimmed, and sliced
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Madeira
1 cup	237ml	Veal stock
		= (or beef stock)
1/4 cup	59ml	Heavy cream
1/2 teaspoon	2.5ml	Fresh lemon juice
1 tablespoon	15ml	Chives
1 teaspoon	5ml	Essence
		= (see Bayou Blast recipe)
1 tablespoon	15ml	Chopped fresh tarragon
1 teaspoon	5ml	Chopped fresh parsley
3 oz	85g	Enoki mushrooms - wiped clean

Recipe Instructions

* Such as shiitake, oyster, woodear, chanterelle, or porcini.

Preheat the oven to 300 degrees.

Place the brioche on a baking sheet and bake in the oven until warmed through but not hard, about 10 minutes. Remove from the oven and cut the top 1/3 from each brioche. Cover with aluminum foil to keep warm.

In a large skillet or saute pan, melt the butter and oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft, 1 to 2 minutes. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and start to give off their liquid, about 4 minutes. Add the Madeira and cook, stirring, until the liquid is reduced by half, about 3 minutes. Add the veal stock and bring to a boil. Simmer, stirring, until reduced by half and thickened, about 5 minutes. Add the cream and lemon juice, and cook until reduced and thickened, about 3 minutes. Add the chives, Essence, tarragon and parsley, stir well, and adjust the seasoning, to taste. Remove from the heat.

Place 1 brioche on each of 6 plates. Spoon the mushroom mixture into each brioche and top with the brioche lid. Arrange the enoki mushrooms decoratively on the plates and serve immediately.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F12) - from the TV FOOD NETWORK

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