Wild Mushroom Ragu` (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
3 cups sliced assorted wild mushrooms |
1/2 cup chopped green onions |
1 cup chopped tomatoes, peeled and seeded |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
2 cups veal reduction |
2 tablespoons butter |
salt and black pepper |
Directions:
1. In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Saute for 1 to 2 minutes, just to warm the gnocchi. Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence.
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