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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This sauce is excellent over most grilled meats, including veal or beef medallions. 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. Ingredients:
4 tablespoons butter |
1/4 cup finely chopped shallots |
2 ounces portobello mushrooms, sliced |
2 ounces crimini mushrooms, sliced |
2 ounces shiitake mushrooms, sliced |
2 ounces morel mushrooms, sliced |
2 ounces chanterelle mushrooms, sliced |
1/2 cup red wine |
6 fluid ounces beef demi glace |
salt and freshly ground black pepper to taste |
Directions:
1. Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
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