Braised Exotic Mushrooms

Recipe Ingredients

2 lbs	908g / 32oz	Assorted wild and exotic mushrooms
		(morels, chanterelles, shiitake or oyster)
1/4 cup	49g / 1.7oz	Melted unsalted butter
3 cups	438g / 15oz	Shallots - peeled, chopped fine (large)
1 cup	237ml	Chicken stock
		Reserved juice from soaking dried
		Mushrooms if any
1/4 cup	59ml	Dry white vermouth
1/2 cup	118ml	Heavy cream
3 tablespoons	45ml	Chopped fresh thyme
3 tablespoons	45ml	Chopped chives
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper

Recipe Instructions

Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.

Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroom-soaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.

By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.

This recipe yields 6 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A45 broadcast 05-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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