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Receta Mushroom Shallot Sauce For Lamb
by Global Cookbook

Mushroom Shallot Sauce For Lamb
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Ingredientes

  • 1/2 ounce Dry porcini mushrooms
  •     (or possibly dry So. American type)
  • 3 c. Beef stock fresh or possibly canned
  • 2 c. Chicken stock fresh or possibly canned
  • 1/2 c. Dry red wine
  • 1 Tbsp. Butter
  • 1 Tbsp. Extra virgin olive oil
  • 1/2 c. Shallot chopped
  • 1/2 lb Fresh mushrooms minced
  • 2 Tbsp. Fresh mint minced
  •     Freshly-grnd black pepper to taste
  •     Salt to taste

Direcciones

  1. In a small bowl soak the dry mushrooms in 3/4 c. of hot water for 45 min. Drain and chop the mushrooms, discarding the liquid.
  2. In small pot combine the beef stock, chicken stock and wine and simmer, uncovered, for 20 min.
  3. Heat a frying pan and add in the butter, extra virgin olive oil and shallots. Saute/fry till the shallots are tender.
  4. Add in the fresh mushrooms to the pan and saute/fry till tender. Add in the liquid removed and minced dry mushrooms to the pot of stock, along with the sauteed mushroom mix.
  5. Simmer gently, uncovered, for 1 hour. Add in the mint and salt and pepper to taste.