Wild Mushrooms in Brioche (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 baked small brioche rolls |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
3 tablespoons minced shallots |
2 teaspoons minced garlic |
2 pounds assorted fresh wild mushrooms, such as shiitake, oyster, woodear, chanterelle, or porcini, wiped clean, ends trimmed, and sliced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 cup madeira |
1 cup veal stock, or beef stock |
1/4 cup heavy cream |
1/2 teaspoon fresh lemon juice |
1 tablespoon chives |
1 teaspoon essence, recipe follows |
1 tablespoon chopped fresh tarragon |
1 teaspoon chopped fresh parsley |
3 ounces enoki mushrooms, wiped clean |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the oven to 300 degrees F.
2. 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.
3. 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.
4. 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.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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