Wild Mushroom Sauce

Here is a great recipe for wild mushrooms. You can stock up on fresh mushrooms at the Corvallis Indoor Winter Market, and even take home a wonderful cut of meat to accompany your sauce. The market opens in less than two weeks!

Wild Mushroom Sauce

Ingredients

4 tablespoons butter

 

1/4 cup finely chopped shallots

2 ounces portobello mushrooms, sliced

2 ounces crimini mushrooms, sliced

2 ounces shiitake mushrooms, sliced

2 ounces morel mushrooms, sliced

2 ounces chanterelle mushrooms, sliced

1/2 cup red wine

6 fluid ounces beef demi glace

salt and freshly ground black pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened. You can use any variety of wild mushrooms for this recipe.