Three mushroom sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Clarified butter |
| 2 | tablespoons | Tomato recipe |
| ¾ | cup | Shallot; minced |
| 1 | pounds | Oyster mushrooms; julienned |
| ¾ | pounds | Shiitake mushrooms; julienned |
| ½ | pounds | Porcini mushrooms; julienned |
| 1 | quart | Madeira wine |
| 2½ | quart | Demi-glace |
| 1 | cup | Fresh herbs of choice; minced |
Directions
1. saute shallots in butter until translucent, then add tomato puree.
2. sweat mushrooms in a separate pan.
3. add wine to shallots and reduce by ½.
4. add mushrooms mixture to the sauce.
5. add demi-glace and bring to a boil, then simmer for 20-30 minutes.
6. just before serving add fresh herbs.
NOTES : Yields - 3 quarts
Recipe by: S.C.I. - Jamie, Az.
Posted to recipelu-digest Volume 01 Number 561 by CuisineArt <CuisineArt@...> on Jan 19, 1998