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Credit: Charlie Trotter’s Meat and Game by Charlie Trotter (Ten Speed Press, 2001)
The National Culinary Review, November 2003
2 tablespoons butter
1 cup brunoise-cut porcini mushrooms
3 tablespoons veal stock reduction
1 tablespoon chopped flat-leaf parsley
Salt and pepper, to taste
Method: Place 2 tablespoons of butter in a small sauté pan and cook over medium-low heat until butter is brown and has a nutty aroma. Add brunoise-cut mushrooms and cook for 3 minutes over medium heat, or until mushrooms are tender. Add remaining 3 tablespoons veal stock reduction and cook for 2 minutes. Season to taste with salt and pepper and fold in parsley.
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