tand for 5 minutes.
Risotto:.
heat 1 tablespoon olive
hallots; saute 1 minute. Add wild mushrooms; cook until mushrooms are
0 minutes). Keep warm.
MUSHROOM RISOTTO:
Melt butter with oil
-=Wild Mushroom Stuffing=-.
In a small
0 minutes.
Serve with Wild Mushroom-Shallot Gravy.
GRAVY:.
o absorb some of the wild mushroom flavor.
In a large
lossy layer coating pan and wild mushrooms. Remove from heat and
br>For Foie Gras with Wild Mushroom Mixture:
For the fricassee
bout 30 minutes and the wild rice for about 40 minutes
For the mushroom risotto, heat 1 tbsp oil in
he mushroom risotto, heat 1 tbsp oil in a pan and saute mushroom
about 5 minutes. Add the mushroom stock and reduce 5 minutes
rom the caps of the wild mushrooms.
Do not wash
he heat.
Separate the mushroom stems from the caps and
he cannellonis.
For the Wild Mushroom Bechamel.
In a pan
I browned each variety of mushroom on its own as they
asserole dish and top with wild mushroom ragout and the shredded cheese
o low, add cream and wild mushrooms mix and cook until
and toss pasta with hot mushroom/cream mixture.
Garnish each
Add porcini, fresh mushrooms, reserved mushroom liquid and stock. Cook over