Title: Wild mushroom stew
 Categories: Try it
      Yield: 8 Servings
 
MMMMM--------------------E. LIVE #EMIA04-------------------------
      2 tb Oil, olive
      1 lb Wild mushrooms, cleaned and
           Stemmed
      2 tb Minced shallots
    1/2 c  Peeled, seeded, and chopped
           Tomatoes
      1 tb Chopped garlic
           Salt and pepper
      4 c  Veal reduction
      2 tb Truffle oil
      2 tb Butter
    1/4 c  Chopped green onions
     10    New potatoes, cooked, hot
      1 c  Truffle emulsion
    1/2 c  Grated Parmigiano-Regginao
           Cheese
      1 sm Truffle
      2 tb Chopped chives
 
  In a large saute pan, heat the olive oil. When the oil is hot, add the
  mushrooms and saute for 3 to 4 minutes. Add the shallots and tomatoes
  and saute for 2 minutes. Add the garlic and saute for 1 minute.
  Season with salt and pepper. Add the veal reduction and bring the
  liquid up to a boil. Reduce to a simmer and reduce the liquid by 1/2,
  about 4 to 5 minutes. Stir in the truffle oil. Mount in the butter.
  Using the back of a spoon, gently smash each potato. Season the
  potatoes with salt and pepper. To assemble, spoon a small pool of the
  truffle emulsion in the center of each plate. Lay the smash potatoes
  in the center of the truffle emulsion. Spoon the mushroom stew over
  each potato. Sprinkle the stew with the grated cheese. Shave the
  truffles over each plate. Garnish with chives.
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,