Mushroom Salad

Cuisine: American

Category: vegetable

Servings: 6


1 oz. olive oil
2 tbsp. red onions, pared, fine dice
1/4 lb. lobster mushrooms, cut into quarters
1/4 lb. crimini mushrooms, cut into quarters
1/4 lb. Aurora Ann mushrooms, cut into
1/4 lb. white mushrooms, cut into quarters
1 tbsp. tarragon, chopped
salt and white pepper, to taste
4 gelatin leaves
2 oz. Madeira
6 oz. veal stock


Place olive oil in saute pan; heat until hot. Add onions; saute. Add mushrooms, tarragon, salt and white pepper; remove from heat. Let cool. Bloom gelatin in Madeira. Place veal stock in saucepan; heat until hot. Add gelatin; stir to dissolve. Add mushroom mixture; remove from heat. Portion mixture into 2-oz. timbales; pack mushrooms firmly into molds. Refrigerate until chilled and set, about 4 hours.

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