Yield: 1 ltr
Shallot minced : 60 gr
Butter clarified : 30 ml
Mushroom, trimming : 225 gr
Thyme, fresh : 2 sprig
Bay leaf, crumbled : 1 no
Mignonette of pepper : 8 nos
Burgundy (red wine) : 120 ml
Demi glace : 1 ltr
Mushroom, thickly sliced and sautee in clarified butter: 340 gr
1/-Sautee the shallot in the clarified butter until they are translucent.
2/- Add the mushroom trimming and sautee until moisture is released.
3/- Add the thyme, bay leaf, pepper and red wine, reduce by half.
4/- Add the demi glace, reduce to nappe.
5/- Degrease the sauce and strain.
6/- Add the sautee mushroom, adjust the seasoning with salt and pepper to taste.