Ragu of Porcini and Pousson

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Ragu of Porcini and Pousson Ingredients

2 tb Olive oil	1 c Italian plum tomatoes,,
4 sm Poussons, (about 6 ounces	2 c Veal reduction
Essence	2 tb Unsalted butter
1/2 lb Julienned Porcini	Long chives
2 tb Minced shallots	1 tb Chopped chives
1 tb Minced garlic	Loaf crusty bread
1/2 c Chopped green onions

Instructions for Ragu of Porcini and Pousson

In a large saut_ pan, heat the olive oil. Season the chicken with Essence. When the oil is hot, sear the chicken for 3 minutes, skin side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saut_ for 2 minutes. *Add a little more oil if needed. Add the shallots and garlic, saut_ for 1 minute. Stir in the green onions and tomatoes. Saut_ the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4-5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread. Yield: 4 appetizer servings Posted to MC-Recipe Digest V1 #330 Recipe by: ESSENCE OF EMERIL SHOW #EE2443 From: Meg Antczak Date: Thu, 5 Dec 1996 21:21:55 -0500

Main Ingredient: Cuisine: Uncategorized