Wild Mushroom Sauce
What goes great on New York Strip Steaks or Filet Mignon?
How about a rich, velvety Wild Mushroom Sauce?
makes 3-4 servings
Ingredients:
- 1/4 cup finely chopped shallots 2 oz. Butter (1/2 stick)
- 8-10 oz. sliced fresh wild mushrooms or standard white mushrooms if you can't find them.
- 1/2 cup red wine (Use a good table wine)
- 1 1/2 oz Demi-Glace Gold
- 8 fl. oz. Hot water
- Freshly Ground Pepper
- 1 oz of reconstituted Dried Wild Mushrooms can be substituted
Procedure
Add Demi-Glace Gold and stir with a whisk until demi-glace is dissolved. Add water and simmer for approx. 5-6 minutes (until sauce has thickened).
Serve over beef, veal or chicken.
Sauce is excellent over most grilled meats, such as, veal or beef medallions, chicken breasts, etc.
Mushroom varieties noted are suggestions, substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.
How You Can Purchase Demi-Glace Gold for Preparing Restaurant Quality Sauces at Home?
Until now, classic demi-glace was unavailable to home cooks unless they:
Prepared it themselves- Begged a professional chef for some
- Settled for a commercial brand loaded with m.s.g. and other chemicals
Now Available at Amazon.com
For years we suggested you purchase these products from a favorite gourmet web site but now that Amazon is stocking this product at prices 35% less, we suggest you buy them here:
Still Our Favorite Brand $$$$
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More Affordable Demi Glace Products
Demi Glace Gold is our favorite commercial roasted chicken stock product but it may be too expensive for everyone. So we have been finding alternatives that are less expensive but still very good quality. These include:
"Deliver restaurant-quality meals quickly and cost-effectively" $$$
Savory Choice Beef Demi Glace |
"This e-cookbook is not just another collection of recipes that you'll never use. These are classic sauces just like the one's you get at your favorite upscale restaurant, but now you can make them at home." Chef David Nelson, co-founder Chef2Chef.net
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