Recipe - Wild Mushroom Stew

2 tablespoon Olive oil
1 pound Wild mushrooms; cleaned,
stemmed
2 tablespoon Minced shallots
One half cup Peeled; seeded, and chopped
tomatoes
1 tablespoon Chopped garlic
4 cup Veal reduction
2 tablespoon Truffle oil
2 tablespoon Butter
One fourth cup Chopped green onions
10 New potatoes; cooked, kept
hot
1 cup Truffle emulsion
One half cup Grated ParmigianoRegginao
cheese
1 small Truffle
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Chopped chives

In a large saute pan, heat the olive oil. When the oil is hot, add the
mushrooms and saute for 3 to 4 minutes. Add the shallots and tomatoes and
saute for 2 minutes. Add the garlic and saute for 1 minute. Season with
salt and pepper. Add the veal reduction and bring the liquid up to a boil.
Reduce to a simmer and reduce the liquid by 1/2, about 4 to 5 minutes. Stir
in the truffle oil. Mount in the butter. Using the back of a spoon, gently
smash each potato. Season the potatoes with salt and pepper. To assemble,
spoon a small pool of the truffle emulsion in the center of each plate. Lay
the smashed potatoes in the center of the truffle emulsion. Spoon the
mushroom stew over each potato. Sprinkle the stew with the grated cheese.
Shave the truffles over each plate. Garnish with chives. This recipe yields
8 to 10