| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue -, Sauces |
14 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive Oil |
| 1/2 |
c |
Red Wine; Dry Burgundy Recommended |
| 2 |
tb |
Garlic; Finely Chopped |
| 1 |
tb |
Unsalted Butter |
| 8 |
oz |
Button Mushrooms; Sliced 1/8" Thick |
| 2 |
tb |
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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