Mushroom Sauce
From PROSPECT HILL INN2 C. dry red wine 1 T. butter pinch dried thyme 1 clove garlic 1 T. olive oil 1 C. fresh Portabella mushrooms dash cold water 1 C. demiglace (or veal or beef stock) 2 fresh shallots (roasted and sliced) 1 T. cornstarch fresh ground pepper to taste In a small cup mix cornstarch and water until smooth. Set aside. In a saucepan heat olive oil, add shallots and garlic and cook until transparent. Deglaze pan with red wine, add thyme and reduce mixture by at least one third. Add demiglace slowly to taste. Allow to reduce slowly until smooth and viscous, then thicken by adding small amounts of cornstarch while stirring gently. meanwhile, in a heated skillet saut?mushrooms in butter until slightly soft to touch. Add mushrooms directly to sauce and add ground pepper. Allow to simmer 8-10 minutes over very low heat. |
Our Favorite Recipes
Crab Mousse Roulade
Crab Mousse Roulade prepared by Prospect Hill Plantation Inn & Restaurant...Read More