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If you like mushrooms
you'll love this woodsy dish, with its deep flavor notes. It's one of my
favorite sides. I use it often as an accompaniment to arctic char, lamb
rack, even as a soup garnish. The truth is, it's wonderful with virtually
any meat, poultry, or fish dish that isn't saucy. You can put this on
chicken, use as a dip with crostini, or make a sandwich with it.
Feel free to vary the kinds of mushrooms called for or follow the
suggestions in the ingredients listing below. What you want to use, in any
case, are the freshest, best looking mushrooms your market has to offer.
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Ingredients
3 tablespoons butter
1 tablespoon finely chopped garlic
4 large shallots, thinly sliced
1 cup chanterelle, hedgehog, or lobster mushrooms
1 cup small fresh shiitake caps
1 cups quartered button or cremini mushrooms
1/3 cup Chinese dried black mushrooms, soaked in a small bowl of warm
water to soften, about 20 minutes, stemmed and quartered
Salt and freshly ground black pepper
1/2 cup dry red wine
1/2 cup Chicken Stock or low-sodium canned broth
1/2 cup veal demi-glace, or 1/2 cup Chicken Stock mixed with 1 tablespoon
soy sauce
1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme, or 1/2 tablespoon dried
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Directions
1. Heat a heavy medium
saucepan over medium heat. Add 1 tablespoon of the butter and swirl to
coat the bottom of the pan. Add the garlic and shallots and sauté,
stirring, until soft, 3 to 5 minutes. Add all the mushrooms and sauté
until soft, 8 to 10 minutes. Season with salt and pepper to taste.
2. Add the wine, stir, and cook until the wine is reduced by half, about 5
minutes. Add the stock, demi-glace, dark soy sauce, and thyme, and simmer
until reduced by half, about 25 to 30 minutes. Stir in the remaining 2
tablespoons of butter and correct the seasonings. Serve.
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