Wild Mushrooms in Brioche

• 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
• 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

1. Preheat the oven to 300 degrees F.
2. Place the brioche on a baking sheet and bake in the oven until warmed through but not hard, about 10 minutes.
3. Remove from the oven and cut the top 1/3 from each brioche.
4. Cover with aluminum foil to keep warm.
5. In a large skillet or saute pan, melt the butter and oil over medium-high heat.
6. Add the shallots and garlic, and cook, stirring, until soft, 1 to 2 minutes.
7. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and start to give off their liquid, about 4 minutes.
8. Add the Madeira and cook, stirring, until the liquid is reduced by half, about 3 minutes.
9. Add the veal stock and bring to a boil.
10. Simmer, stirring, until reduced by half and thickened, about 5 minutes.
11. Add the cream and lemon juice, and cook until reduced and thickened, about 3 minutes.
12. Add the chives, Essence, tarragon and parsley, stir well, and adjust the seasoning, to taste.
13. Remove from the heat.
14. Place 1 brioche on each of 6 plates.
15. Spoon the mushroom mixture into each brioche and top with the brioche lid.
16. Arrange the enoki mushrooms decoratively on the plates and serve immediately.
17. Combine all ingredients thoroughly and store in an airtight jar or container.
18. Yield: about 2/3 cup
19. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
20. Published by William and Morrow, 1993.

brioche rolls, unsalted butter, olive oil, shallots, garlic, wild mushrooms, salt, ground black pepper, madeira, veal stock, heavy cream, lemon juice, chives, tarragon, parsley, enoki mushrooms, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-mushrooms-in-brioche-recipe.html (may not work)