Yield: 1 servings
|1||Sprig fresh thyme|
|1 cup||Red wine; (Merlot)|
|½ quart||Demi glaze|
|2 cups||Beef and mushroom stock|
|1 teaspoon||Minced fresh garlic|
|Variety of wild mushrooms - sliced and|
|; sauteed - chef's choice|
Combine the shallots, thyme, pepper and red wine; reduce by ½. Add remaining ingredients. Bring to a boil. Thicken with corn starch and water to preferred consistency and let simmer for 3-4 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.