- 1 gallon Brown Veal Stock (see recipe)
- 1 tablespoon butter plus
- 2 tablespoons cold butter
- 1 shallot finely chopped
- 3 cups sliced wild mushrooms
- 1 cup red wine
- 2 tablespoons chopped thyme leaves
Place the stock in a large pot and bring to a boil. Reduce the heat to a simmer and simmer until reduced to 1 quart.
In a saucepan over medium heat, add 1 tablespoon of the butter and melt. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they have given off their liquid, about 5 minutes. Add the red wine and reduce until almost dry, about 5 minutes. Add the stock and simmer to heat through. Add the thyme and season with salt and pepper. Finish with the remaining 2 tablespoons butter.
This recipe yields about 4 cups.