Wild Mushroom Sauce
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"This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions - substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety."
Original recipe yield: 4 servings.
- Prep Time:
- 5 Minutes
- Cook Time:
- 15 Minutes
- Ready In:
- 20 Minutes
- Servings:
- 4
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INGREDIENTS:
- 4 tablespoons butter
- 1/4 cup finely chopped shallots
- 2 ounces portobello mushrooms, sliced
- 2 ounces crimini mushrooms, sliced
- 2 ounces shiitake mushrooms, sliced
- 2 ounces morel mushrooms, sliced
- 2 ounces chanterelle mushrooms, sliced
- 1/2 cup red wine
- 6 fluid ounces beef demi glace
- salt and freshly ground black pepper to taste
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DIRECTIONS:
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
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