Wild Mushroom Sauce for Beef Venison and Veal

By akselden

Ingredients

• 1 tbs. Butter
• 1 Shallot, minced
• 1 cup Red wine
• 1.5 ox. Demi Glace Gold
• 6 oz. Water
• 1/2 cup Any mixture or exotic mushrooms eg; Shitaki, chantereli, oyster etc. julienne
• 1 tbs. Brandy optional

Preparation

Step 1

Saute the mushrooms in butter until lightly browned. Saute the shallot in the butter for 5 minutes. Add the red wine, and reduce by three fourth. Add Demi-Glace Gold and water whisk until thoroughly dissolved. Add the mushrooms