Buttery Beech Mushroom Sauce

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Recipe bystudioroom

Notes:

I made this mushroom sauce to go with chicken schnitzel & noodles. It was amazing.

Serves 2

Categories:
- Mushroom
- Sauce

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Ingredients:

1 package of Hokto White Beech mushrooms, or 2 + oz of other fresh mushrooms, chopped
1/2 cup of dry white wine
5 tablespoons of butter
1 large shallot, minced (about 1/4 cup or more)
2 tablespoons of olive oil
2 tablespoons of minced dried mushrooms (like porchini or shitakes)
1 tablespoon of minced thyme
1 tablespoon of demi glace
salt & pepper to taste
minced flat leaf parsley to garnish

In a sauce pan saute the shallots in olive oil on medium heat for about 2 minutes until the start to carmelize
Add the butter, fresh chopped mushrooms, thyme, and a little salt & pepper. Put a lid on this and "sweat" the mushrooms to cook them down stirring frequently.
After about 5 minutes add the wine and "deglaze" the pan. Then add the dried mushrroms. Simmer the suace more until you reduce the amount of liquid by half.
Add the demi glace and continue to stir and reduce the sauce. You want to end up with a thick, buttery, mushroomy sauce.
Taste the sauce and adjust the flavor with additional salt and pepper as desired.
Serve with pasta, rice, anything really... enjoy!