Wild Mushroom Stew

2 Tablespoon Olive oil
1 Pound Wild mushrooms; cleaned, stemmed
2 Tablespoon Minced shallots
1/2 Cup Peeled; seeded, and chopped tomatoes
1 Tablespoon Chopped garlic
4 Cup Veal reduction
2 Tablespoon Truffle oil
2 Tablespoon Butter
1/4 Cup Chopped green onions
10 New potatoes; cooked, kept hot
1 Cup Truffle emulsion
1/2 Cup Grated Parmigiano-Regginao cheese
1 Small Truffle
Salt; to taste
Freshly-ground black pepper; to taste
2 Tablespoon Chopped chives
1/2 Fat; 0 Other Carbohydrates

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
smashed 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. This recipe yields 8 to 10
servings.