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Mushroom Sauce

2 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.