WILD MUSHROOM
WITH PARMIGIANO REGGIANO & CHERVIL
serves 6
1 lb. Wild Mushrooms (chanterelles, black trumpets, hedgehogs or yellowfoot)
¾ c. veal reduction
½ c. shaved parmigiano reggiano
¼ c. chervil leaves
2 shallots
1 oz. butter (unsalted)
- Clean mushrooms and make sure they are completely dry.
- Roast 3 lbs. of veal bones.
- Roast onions, leeks, carrots, tomatoes and parsley sprigs.
- Place all these ingredients in a large pot. Fill with water and boil for 2-3 hours. Let cool. Strain, then place in a sauce pan. Simmer until reduced by ¾.
- 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.
ENJOY!
©Tarbell's Restaurant 1997