Wild mushroom sauce
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
1. Melt butter in a saucepan over medium heat.
2. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes.
3. Pour in red wine, and simmer for 3 minutes.
4. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.