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

1. In a saute pan, heat the olive oil.
2. When the oil is hot, saute the mushrooms for 2 to 3 minutes or until slightly wilted.
3. Season with Essence.
4. Add the green onions, tomatoes, shallots and garlic.
5. Continue sauteing for 2 minutes.
6. Season with Essence.
7. Add the veal reduction and bring up to a boil.
8. Reduce to a simmer and cook for 3 minutes.
9. Stir in the butter.
10. Right before serving, add the gnocchi.
11. Saute for 1 to 2 minutes, just to warm the gnocchi.
12. Place the fillet in the center of the plate.
13. Spoon the gnocchi and ragu around the beef.
14. Garnish with fried spinach, chives and Essence.

olive oil, mushrooms, green onions, tomatoes, shallots, garlic, veal reduction, butter, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-mushroom-ragu-recipe.html (may not work)