Rosemary glaze
1 servings
Ingredients
| Quantity | 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 |
| ; tablespoons cold | ||
| ; stock or water | ||
| ½ | teaspoon | Lemon juice |
Directions
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.