1 pound Wild Mushrooms (chanterelles, black trumpets, hedgehogs or yellowfoot)

¾ cup veal reduction (see "Tips & Techniques:)

½ cup shaved Parmigiano-Reggiano

¼ cup. chervil leaves

2 shallots

1 ounce butter (unsalted)

• Clean mushrooms and make sure they are completely dry.

• Sauté shallots in butter. Add mushrooms and lightly sauté. Add the veal reduction to the pan. Reduce and mix with the mushrooms. Take off heat and set aside.

• Place mushrooms on a plate. Sprinkle with chervil and place the shaved parmigiano in the center.

©Tarbell’s 1997

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