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Emeril's Wild Mushroom-Tomato Bordelaise

Source of Recipe

Recipe courtesy Emeril Lagasse, 2002


List of Ingredients

1/4 cup olive oil
1/2 cup chopped yellow onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 teaspoon minced garlic
1/2 pound portobello mushrooms, wiped clean, stems removed, and chopped
1/2 pound oyster mushrooms, wiped clean, stems trimmed, and thinly sliced
1/2 pound shiitake mushrooms, wiped clean, stems trimmed, and thinly sliced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup seeded and chopped tomatoes
1 cup dry red wine
1 quart veal stock or rich beef stock




Recipe


Heat the oil in a Dutch oven, or large, heavy pot over medium high heat. Add the onions, carrots, and celery, and cook, stirring, until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the mushrooms, and cook, stirring occasionally, until they give off their liquid, about 4 minutes. Add the salt and pepper, and stir to mix well. Add the tomatoes and cook, stirring, for 1 minute. Add the wine, and cook, stirring to loosen any bits on the bottom of the pan. Cook until the wine is reduced by half. Add the veal stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 1 hour and 20 minutes. Remove from the heat and adjust the seasoning, to taste. Cover and keep warm until ready to serve with the veal chops.
Yield: 2 1/3 cups