| Yield | 0 |
|---|---|
| Recipes | Italian |
| Yield | 0 |
|---|---|
| Recipes | Italian |
Wild Mushroom Ragu
2 tablespoons olive oil
3 cups sliced assorted wild mushrooms
1/2 cup chopped green onions
1 cup chopped tomatoes, peeled and seeded
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups veal reduction
2 Tablespoons butter
Salt and black pepper
In a saute pan, heat the olive oil. When the oil is hot, saute the mushrooms for 2-3 minutes or until slightly wilted. Season with Essence. Add the green onions, tomatoes, shallots and garlic. Continue sauteing for 2 minutes. Season with Essence. Add the veal reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir in the butter. Right before serving, add the gnocchi. Saute for 1-2 minutes, just to warm the gnocchi Place the fillet in the center of the plate. Spoon the gnocchi and ragu around the beef. Garnish with fried spinach, chives and Essence< /a>.