Three mushroom sauce

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

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