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Home > Recipes > With Classic French Demi-Glace
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Wild Mushroom Sauce
3-4 Servings
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Ingredients:
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- 2 oz. (60 g) Butter
- 2 T. (30 mL) Shallots, minced
- 8-10 oz. (240-300 g) Mushrooms, sliced (assorted portabello, cremini, shiitake, morel, as available)
- 1 c. (250 mL) Red Wine
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- 1½ oz. (45 g) Demi-Glace Gold®, diced (Jus de Poulet Lié Gold® or Veggie-Glace Gold® may also be used)
- ¼ c. (60 mL) Heavy Cream
- ½ c. (125 mL) Water, hot
- Salt
- Fresh Ground Black Pepper
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Sauté shallots in butter for 1-2 minutes or until translucent. Add mushrooms and cook until mushrooms are tender. Remove mushrooms and set aside. Add red wine and reduce by half. Add
Demi-Glace Gold® and whisk until dissolved. Return mushrooms to pan and add heavy cream and reduce briefly, then add enough water to reach desired sauce thickness. Add salt and pepper to taste. Serve over grilled or roasted beef, veal, chicken, or other meats or poultry.
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