| 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
<CuisineArt@aol.com> on Jan 19, 1998
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”