Name: Rosemary Glaze
Ingredients: 3 c Vegetable stock; 1 c Thinly sliced shallots; 1 c Thinly sliced mushrooms; button or shiitake; 2 tb Olive oil; 2 tb Mirin or sherry; 1 1/2 ts Natural shogu; (tamari); 2 ts Chopped fresh rosemary; 1 1/2 ts Arrowroot; dissolved in 3; ; tablespoons cold; ; stock or water; 1/2 ts Lemon juice

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Dujour06, New	1	servings

INGREDIENTS

3	c	Vegetable stock
1	c	Thinly sliced shallots
1	c	Thinly sliced mushrooms; button or shiitake
2	tb	Olive oil
2	tb	Mirin or sherry
1 1/2	ts	Natural shogu; (tamari)
2	ts	Chopped fresh rosemary
1 1/2	ts	Arrowroot; dissolved in 3
		; tablespoons cold
		; stock or water
1/2	ts	Lemon juice

INSTRUCTIONS

In a heavy skillet, brown the shallots and mushrooms in the oil over high
flame, stirring constantly. Deglaze the pan with the mirin or sherry and
add stock and rosemary and cook over a high flame to reduce by half.
Add arrowroot slurry and simmer until thickened, about 1 minute.
Add tamari, salt, pepper and lemon juice.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW# DJ9206
Converted by MM_Buster v2.0l.

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