Wild Mushroom Sauce
Wild Mushroom Sauce
Description
Studded with wild mushrooms and enriched with cream and our Demi-Glace Gold, this sauce complements grilled or roasted beef, veal, chicken, or other meats or poultry.Ingredients
Yield
12 servings
| Unsalted butter | 3 ounces |
| Shallots, minced | 3 ounces |
| Wild mushrooms, fresh, sliced | 1 1/2 pounds |
| Red wine | 24 fluid ounces |
| Demi-Glace Gold® diced (or use Demi-Glace de Veau Gold®, Jus de Poulet Lié Gold®, or Veggie-Glace Gold®) | 4 1/2 ounces |
| Heavy cream | 6 ounces |
| Water, hot | as needed |
Methods/steps
- Melt the butter in a saucepan over medium heat. Add the shallots and sauté them until they are translucent, 1 to 2 minutes. Add the mushrooms and cook until the mushrooms are tender, 5-7 minutes. Remove the mushrooms with a slotted spoon and set them aside.
- Add the red wine to the pan, bring it to a boil, and cook until it is reduced by half.
- Add the Demi-Glace Gold® and whisk until it dissolves.
- Return the mushrooms to the pan, add the heavy cream, and simmer for 2-3 minutes to reduce it slightly. Add hot water as needed to thin the sauce to the desired consistency. Season to taste with salt and pepper.
