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Home > Recipes > With Classic Roasted Vegetable Demi-Glace
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Mediterranean Mushroom Olive Sauce
4-6 Servings
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Ingredients:
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- 2 oz. (60 g) Butter
- 2 T. (30 mL) Shallots, minced
- 2 Large Mushrooms, finely chopped
- 2 Green Olives, chopped
- 2 cloves Garlic, minced
- 5 White Peppercorns, cracked
- 1 Roma Tomato, peeled, seeded, and chopped
- 2 Sundried Tomatoes, finely chopped
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- ½ t. (25 mL) Fresh Thyme
- ½ t. (25 mL) Fresh Chervil
- ½ t. (25 mL) Fresh Basil
- ½ t. (25 mL) Fresh Parsley
- 1 c. (250 mL) Red Wine
- 1½ oz. Veggie-Glace Gold®
(Demi-Glace Gold®
may also be used)
- 2 t. (10 mL) Olive Paste (use additional chopped olives, if not available)
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Sauté shallots in butter briefly, then add mushrooms, olives, garlic, and pepper, and cook for 1-2 minutes. Add tomato, sundrieds, thyme, chervil, basil, and parsley, and cook until very little moisture remains. Add red wine and bring to a rapid boil, then add
Veggie-Glace Gold®
and continue cooking while stirring until the Veggie-Glace
Gold® is dissolved and the sauce reaches the desired consistency. Stir in the olive paste and serve over grilled meats (i.e. lamb, beef, veal, chicken), fish, or vegetables.
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