Wild Mushroom and Port Sauce
- Use any combination of up to 3 fresh (or reconstituted dried) wild mushrooms which could include morel, shiitake, trumpet or oyster.
- 12 oz (2 containers) Stock Options Veal Demi-Glacé
- 3 large cloves garlic, minced
- 10 oz tawny port
- salt and pepper
- 2 oz (1/2 cube) chilled, unsalted butter
- 4 tbsp olive oil
In a medium saucepan heat olive oil to medium, add garlic and mushrooms and cook for 1 minute. Deglaze with port. Add Stock Options Veal Demi-Glacé, bring to a boil and cook for 1–2 minutes. Add whole butter, stirring constantly until butter is melted into the sauce. Remove from heat, salt and pepper to taste.