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Wild Mushroom Sauce

french, sauce

1 tablespoon butter
2 medium shallots; chopped
Pinch cracked black pepper
1 cup sliced wild mushrooms
1 cup sliced domestic mushrooms; your choice
1 teaspoon chopped fresh sage
1/4 cup marsala
1 tablespoon butter
Salt; to taste
Pepper; to taste
1 1/2 tablespoons chopped fresh sage

Heat pan. Add butter and shallots. Sauté 1 minute then add cracked black pepper and fresh mushrooms. sauté about 5 to 7 minutes at a high heat. Add fresh sage and sauté 30 seconds more. Deglaze pan with marsala wine. Reduce to a syrup then add demi-glaze. This demi-glaze will thicken quickly, it has been already reduced. When the sauce is ready it will be thick enough to coat the back of a spoon. Before service, bring the sauce to a boil then swirl in the remaining butter, salt and pepper to taste. ENJOY! Yields 1 1/2 cups. NOTES : A butter-rich, shallot, fresh sage, Marsala and wild mushroom sauce. 0 0 0 4977 4977 3403 4106 0 0 0 3403

Yield: 2 servings

Preparation Time: 0:20

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