This mushroom demi-glace sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions — substitutes based on local availability or preference. A standard mushroom sauce can be prepared by substituting typical grocery store mushrooms for wild varieties.
Ingredients
- 4 tablespoons butter
- 0.25 cups 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
- 0.5 cups red wine
- 6 fluids ounces beef demi glace
- salt and freshly ground black pepper to taste
Instructions
-
1
Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all mushrooms. Sauté 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.
Nutrition Facts
Per serving
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