| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue -, Sauces |
14 |
Servings |
INGREDIENTS
| 3 |
T |
Olive Oil |
| 1/2 |
c |
Red Wine, Dry Burgundy |
|
|
Recommended |
| 2 |
T |
Garlic, Finely Chopped |
| 1 |
T |
Unsalted Butter |
| 8 |
oz |
Button Mushrooms, Sliced |
|
|
1/8" Thick |
| 2 |
T |
Demi Glace, Optional |
|
|
Coarse Salt, To Taste |
|
|
Fresh Ground Black Pepper |
|
|
To Taste |
INSTRUCTIONS
Heat the olive oil in a medium skillet set over medium-high heat until
bubbling and hot, about 1 minute. Remove skillet from heat; add the
wine, garlic, butter, mushrooms, parsley, and optional demi-glace.
Season with salt and pepper. Return to heat, and cook, stirring often,
until mushrooms are tender and the sauce is thick and reduced enough
to coat the back of a wooden spoon, 5 to 7 minutes. Store in an
airtight container, refrigerated, up to 1 week. Recipe by: Lobels
Butcher Shop, NY, NY. Posted to bbq-digest by muddy@ibm.net on Sep 13,
1998, converted by MM_Buster v2.0l.
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