- 6 baked small brioche rolls
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 tablespoons minced shallots
- 2 teaspoons minced garlic
- 2 pounds assorted fresh wild mushrooms, such as shiitake, oyster, woodear, chanterelle, or porcini, wiped clean, ends trimmed, and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup Madeira
- 1 cup veal stock, or beef stock
- 1/4 cup heavy cream
- 1/2 teaspoon fresh lemon juice
- 1 tablespoon chives
- 1 teaspoon Essence, recipe follows
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 3 ounces enoki mushrooms, wiped clean
Preheat the oven to 300 degrees F.
Place the brioche on a baking sheet and bake in the oven until warmed through but not hard, about 10 minutes. Remove from the oven and cut the top 1/3 from each brioche. Cover with aluminum foil to keep warm.
In a large skillet or saute pan, melt the butter and oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft, 1 to 2 minutes. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and start to give off their liquid, about 4 minutes. Add the Madeira and cook, stirring, until the liquid is reduced by half, about 3 minutes. Add the veal stock and bring to a boil. Simmer, stirring, until reduced by half and thickened, about 5 minutes. Add the cream and lemon juice, and cook until reduced and thickened, about 3 minutes. Add the chives, Essence, tarragon and parsley, stir well, and adjust the seasoning, to taste. Remove from the heat.
Place 1 brioche on each of 6 plates. Spoon the mushroom mixture into each brioche and top with the brioche lid. Arrange the enoki mushrooms decoratively on the plates and serve immediately.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.