Unformatted text preview: -2oz Onions(minced)-1oz Olive oil-3ea Cremini-3ea Shiitake-4ea Oyster-1.5oz Brandy-1C Tomato sauce-1C Demi Glace-Heavy cream-Salt & Pepper Method 1. Sweat onions in the EV olive oil. Add cut mushrooms, weat until almost dry 2. Add brandy away from the heat, then flame 3. When brandy goes out add final three ingredients and reduce by 1/3 4. Season to tase Note: Mushroom quantities are dependent on their size....
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- Fall '15
- Pasta, Olive oil, Italian cuisine, Tomato sauce, pound pasta dough