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Categories:Viewed: 43 - Published at: 5 years ago
Ingredients
- 14 cup minced shallots or 14 small onion (if no shallots are available)
- 2 ounces unsalted butter (1/2 stick)
- 8 ounces mushrooms, cleaned and sliced
- 12-34 cup dry white wine
- 1 12 ounces jus de poulet lie gold demi-glace (or your own personal base of roasted chicken stock)
- hot water (up to 5 ounces)
- fresh ground black pepper
Method
- Melt butter in a sauce pan over medium high heat and saute shallots/onions until they become translucent.
- Add the wine, then the mushrooms, and cook until most of the wine is cooked off.
- The mushrooms will also release their liquid at this time, so it will take a little while for the liquid level to reduce.
- Add the pepper and the Jus de Poulet Lie Gold, and let it melt in the pan.
- Whisk in about 1/2 of the hot water (add more if it still seems too thick at this point); taste and adjust the seasoning, if necessary; simmer for about 6 minutes, or until thickened enough to coat the back of a spoon.
