Sauted Mushrooms with Madiera Sauce

By drwilliamg

I copied this from the now defunct Aristocrat in LV. This is the first time I have written it down. For 2.

Ingredients

• 1 TB butter
• 5-6 fresh mushrooms, thick sliced. (I use shiitake mushrooms, but any will do)
• 1/4 cup Madiera wine.
• 1 heaping teaspoon dried tarragon leaves.
• 1 TB minced shallot (or green onion)
• Shredded Gruyere cheese.
• 1/3 cup demi-glace.
• Salt

Preparation

Step 1

Melt butter and saute the shallot about 2 min. Add mushrooms and saute for another 2-3 minutes—be care ful not to overcook the mushrooms-they should be softened, but not shrunken from their original size. Remove the mushrooms with a slotted spoon and keep warm. Deglaze the pan with the wine and add the
Tarragon and reduce by ½ over low-medium heat. Add the demi-glace and mix well-heat until warm.
Add an additional 1 tsp Madeira and mix in. Stir in the mushrooms and warm. Salt to taste. Spoon into small oven proof serving dishes and top with the cheese. Melt the cheese under a broiler and serve.
(HINT-you can get pre-made demi-glace @ the store and use it in this recipe)