| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 4 | oz | Clarified butter |
| 2 | tb | Tomato recipe |
| 3/4 | c | Shallot; minced |
| 1 | lb | Oyster mushrooms; julienned |
| 3/4 | lb | Shiitake mushrooms; julienned |
| 1/2 | lb | Porcini mushrooms; julienned |
| 1 | qt | Madeira wine |
| 2 1/2 | qt | Demi-glace |
| 1 | c | Fresh herbs of choice; minced |
INSTRUCTIONS
1. saute shallots in butter until translucent, then add tomato puree. 2. sweat mushrooms in a separate pan. 3. add wine to shallots and reduce by 1/2. 4. add mushrooms mixture to the sauce. 5. add demi-glace and bring to a boil, then simmer for 20-30 minutes. 6. just before serving add fresh herbs. NOTES : Yields - 3 quarts Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 561 by CuisineArt <[email protected]> on Jan 19, 1998
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