Wild Forest Mushroom Sauce
Adapted from More Than Gourmet
If you love mushrooms you will love this sauce. The variety of wild forest mushrooms combined with demi-glace and wine, chicken demi-glace or vegetable demi-glace can be very easily made into a wild mushroom soup. The variety of mushrooms adds an earthy touch to delectable dish for vegetarians and meat eaters alike. Serve with various grilled and roasted meats, poultry, game, vegetables, rice, and potatoes.
Servings: 3-4 Servings
Ingredients:
2 oz. butter
2 tbs shallots, minced
4-5 oz. wild forest blend dried mushrooms (reconstituted in warm water until softened. Squeeze excess liquid out and pat dry. Strain and reserve liquid)***
1 cup red wine
11/2 oz Demi-Glace Gold®,Veal Demi-Glace®, Jus de Poulet Lié
Gold® (chicken demi-glace) or Veggie-Glace Gold® may also be used ***
1/4 cup heavy cream
1/2 cup water, hot
salt and fresh ground black pepper to taste
1. Sauté shallots in butter for 1–2 minutes or until translucent.
2. Add mushrooms and cook until mushrooms are tender. Remove mushrooms
and set aside.
3. Add red wine and reduce by half. Add Demi-Glace Gold® and whisk until dissolved.
4. Return mushrooms to pan and add heavy cream and reduce briefly, then add enough of the reserved mushroom liquid to reach the desired sauce thickness.
5. Add salt and pepper to taste.
Cooking Tips:
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.