| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Sauces |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
Demi glace; (no roux) |
| 2 1/2 |
lb |
Button mushrooms; sliced |
| 1 |
c |
Shallots; brunoise |
|
|
As needed olive oil |
| 2 |
c |
White wine |
| 2 |
c |
Red wine |
| 3 |
c |
Roma tomato; seed, peel, small dice |
| 1/2 |
c |
Italian flatleaf parsley; minced |
|
|
TT kosher salt |
|
|
TT black pepper |
INSTRUCTIONS
1. Saute shallots and mushrooms in olive oil.
2. add both wines and reduce until almost dry.
3. add demi-glace and simmer for 15 minutes, skim the surface as needed.
4. add tomato & parsley, season as needed.
5. if needed thicken with arrowroot or thin with vegetable stock.
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 559 by CuisineArt
<CuisineArt@aol.com> on Jan 19, 1998
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