Madeira Mushroom Sauce H3

By dyannucci

Active Time - about 15 minutes . Total Time - about 15 minutes
Makes 6 Servings

This technique can be used with any type of liquor or wine; (example Marsala for the Madeira). This sauce goes great with chicken breast, beef tenderloin as well as pork tenderloin

NUTRITION:
SERVINGS 6; SERVING SIZE 2 ounces; CALORIES SOkcal; FAT 3gm;

Ingredients

• for 3 servings:
• 2 tbsp Shallots,
• 1 tbspn minced Garlic, minced
• 2 cups Mushrooms, sliced
• 1 tspn Thyme, fresh, chopped
• 4 oz Madeira wine
• 1 1/2 cups Veal stock or brown sauce, reduced
• 2 tbspn Half and half or use skim
• 1 tbspn Parsley, fresh, chopped
• 1/2 tspn Salt
• 1/2 tspn White pepper
• 1/4 cup Cold water
• 2 tbspn Cornstarch (mix with cold water to make slurry)
• 1 tbsp Shallots,
• 1/2 tbspn minced Garlic, minced
• 1 cups Mushrooms, sliced
• 1/2 tspn Thyme, fresh, chopped
• 1/4 cup Madeira wine
• 3/4 cups Veal stock or brown sauce, reduced
• 1 tbspn Half and half or use skim
• 1 1/2 tspn Parsley, fresh, chopped
• 1/2 tspn Salt
• 1/2 tspn White pepper
• 2 tbspn cup Cold water
• 1 tbspn Cornstarch (mix with cold water to make slurry)

Preparation

Step 1

•Heat sauce pan; spray with cooking spray.
•Saute shallots for about two minutes on medium heat.
•Add garlic, mushrooms and thyme; saute for another 2 minutes.
•Add Madeira wine and let reduce for about 1 minute.
•Add veal stock, half and half, parsley, salt and pepper; then let this reduce by half for approximately 5 minutes.
•Add cornstarch slurry if a thick consistency is desired. Slurry is cornstarch and cold water, about a 1:1 ratio.