| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Shallot; minced |
| 1 |
|
Sprig fresh thyme |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Red wine; (Merlot) |
| 1/2 |
qt |
Demi glaze |
| 2 |
c |
Beef and mushroom stock |
| 1 |
ts |
Minced fresh garlic |
|
|
Variety of wild mushrooms – sliced and |
|
|
; sauteed – chef's choice |
INSTRUCTIONS
Combine the shallots, thyme, pepper and red wine; reduce by 1/2. Add
remaining ingredients. Bring to a boil. Thicken with corn starch and water
to preferred consistency and let simmer for 3-4 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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