Recipe - Grilled Wild Mushrooms

4 ounce Virgin olive oil
1 pound Fresh Porcini or
Shiitake mushrooms
1 tablespoon Chopped garlic
Salt & pepper to taste
One half cup White wine
1 cup Demiglace or veal stock
1 tablespoon Butter

1. Heat the olive oil in a skillet wide enough to hold all the mushrooms in
a single layer. Brown the mushrooms top side down, turn over, and cook
until tender. Add the garlic and toss quickly with the mushrooms. Add the
seasonings and remove from pan.

2. Deglaze the pan with wine and reduce by half.

3. Add the demiglace and bring to a boil.

4. Whip in the butter, remove from the heat, and season to taste. Pour the
sauce over mushrooms and serve at once.

DONATELLO

501 POST ST.; SAN FRANCISCO

WINE: SOAVE CLASSICO

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.