Yield: 1 Servings
Measure | 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 |
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