Rosemary glaze

Yield: 1 servings

Measure Ingredient
3 cups Vegetable stock
1 cup Thinly sliced shallots
1 cup Thinly sliced mushrooms; button or shiitake
2 tablespoons Olive oil
2 tablespoons Mirin or sherry
1½ teaspoon Natural shogu; (tamari)
2 teaspoons Chopped fresh rosemary
1½ teaspoon Arrowroot; dissolved in 3
\N \N ; tablespoons cold
\N \N ; stock or water
½ teaspoon Lemon juice

In a heavy skillet, brown the shallots and mushrooms in the oil over high flame, stirring constantly. Deglaze the pan with the mirin or sherry and add stock and rosemary and cook over a high flame to reduce by half.

Add arrowroot slurry and simmer until thickened, about 1 minute.

Add tamari, salt, pepper and lemon juice.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW# DJ9206 Converted by MM_Buster v2.0l.

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