Prep 0 mins
Cook 35 mins
The recipe from Simple Cuisine reduces down to make a mushroom syrup that you serve as a rich sauce.
- 2 tablespoons sweet butter
- 1 lb white button mushrooms, quartered
- salt and pepper
- 2 shallots, peeled and sliced
- 1 garlic clove, peeled and sliced
- 2 cups water, see recipe
- 2 tablespoons minced parsley
- In a pan large enough to hold the mushrooms in a single layer, heat the butter over med high until sizzling. Add the mushrooms with a pinch of salt and pepper and cook stirring constantly until they are deep brown and have carmelized.
- Add the shallots and the garlic, and just enough water to cover the mushrooms. Add the parsley and scrape the brown bits. Transfer the vegetables and broth to a smaller pot.
- Bring to a boil over med high heat and boil for 15 minutes. Strain broth with a fine mesh strainer. It will be brown in color.
- Reduce over high heat by cooking 10 minutes longer until just a syrup remains. About 1/2 cup. It will resemble a veal demi glace. Serve alone as an intensely flavored sauce.
- For milder flavor, swirl in 2 to 3 tbsp olive or mushroom broth. Note this will give a broken sauce effect creating a gold and brown sauce.