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| CHAMPIGNONS SAUVAGES |
| 6 Servings |
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| Ingredients |
2 lb combination of shiitake mushrooms, oyster mushrooms,
and wild mushrooms
6 shallots
4 oz butter
1/2 lb string beans
2 red radiccios
1 shot of dry wine
1 piece parsley
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| Method |
| Wash the mushrooms and slice.
Blanch string beans in hot water with a pinch of salt.
Make the mushroom sauce.
Heat butter in a saucepan. Add mushrooms and stir for 3 minutes.
Add white wine and light with match (flambée).
When the flame goes out, add string beans and mushroom sauce.
Stir fry for 5 minutes. Finish with chopped shallots. |
| Ingredients Mushroom Sauce |
2 C sauce stock (water and bouquet garni)
1 T arrow root
2 t beef base
1 t salt
1 1/2 pepper
4 T sugar
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| To Finish |
| On a small plate lay down one piece of red radiccio and one piece of
parsley. Put the Champignons Sauvages on the plate.
Serve the string beans on top of the mushrooms for added color. |
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