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Wild Mushroom Sauce Serves 4

Ingredients: 2 oz. (60 g) Butter 2 T. (30 mL) Shallots, minced (300 g) Mushrooms, sliced (assorted portabello, shitake, morel, as available) 1 c. (250 mL) Red Wine 1½ (45 g) Veggie-Glace Gold® ¼ (60 mL) Double Cream ½ (125 mL) Water, hot Salt and Freshly Ground Pepper.

Sauté shallots in butter for 1-2 minutes or until translucent. Add mushrooms and cook until tender. Remove mushrooms and set aside. Add red wine and reduce by half. Add Veggie-Glace Gold® and whisk until dissolved. Return mushrooms to pan and add cream. Reduce briefly and then add enough water to reach desired sauce thickness. Add salt and pepper to taste. Serve over grilled or roasted meats or poultry.

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