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What goes great on New York Strip Steaks or Filet Mignon?
How about a rich, velvety Wild Mushroom Sauce?
makes 3-4 servings
Ingredients
1/4 cup finely chopped shallots 2 oz. Butter (1/2 stick)
8-10 oz. sliced fresh wild mushrooms or standard white mushrooms if you can't find them.
1/2 cup red wine (Use a good table wine)
1 1/2 oz Demi-Glace Gold
8 fl. oz. Hot water
Freshly Ground Pepper
1 oz of reconstituted Dried Wild Mushrooms can be substituted
Procedure
Melt butter in a sauce pan and sauté shallots briefly. Add all mushrooms and sauté until transparent (approx. 3 minutes). Add red wine and reduce for approx. 2-3 minutes (to an essence).
Add Demi-Glace Gold and stir with a whisk until demi-glace is dissolved. Add water and simmer for approx. 5-6 minutes (until sauce has thickened).
Serve over beef, veal or chicken.
Sauce is excellent over most grilled meats, such as, veal or beef medallions, chicken breasts, etc.
Mushroom varieties noted are suggestions, substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
Recipe submitted by Jim Catanich
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