Red Wine Mushroom Sauce

By Mary-2

Ingredients

• 3/4 lb White mushrooms - thick sliced
• 2 Tbls Olive Oil
• 2 C. Red Wine (Merlot - Rich Bodied)
• 1 Medium Shallot - Minced
• 2 Tbls Demiglace
• 6 Tbls cold unsalted butter - cut in pieces
• Salt
• Pepper

Preparation

Step 1

Saute mushrooms in oil over high heat for approximately 10 minutes until soft and fragrent.

In a non-reactive sauce pan combine wine mushrooms shallots and demiglace. Boil over high heat, stir occasionally until reduced to 2 cups about 20 minutes.

(To make the sauce with pan juices, discard the fat from the saute skillet, add the reduced wine mixture and boil for 30 seconds - scrapping the bottom of the pan with a wooden spoon to disolve the brown bits.)

Turn off the heat wisk in the butter to make a thickened sauce.

Season with salt and pepper

Demiglace - more than goutmet (800-860-9392)
D'Artagnan (800-327-8246)