Brown Sauce With Boletes

Recipe Ingredients

4 cups	948ml	Rich beef, veal, or poultry broth
3 cups	711ml	Full-bodied zinfandel wine
2 tablespoons	30ml	Minced shallots or green onions
4 tablespoons	60ml	Butter
1/2 lb	227g / 8oz	Boletes* - (to 1) - chopped

Recipe Instructions

* Alternate Mushrooms: Shaggy Parasol Mushroom

In a heavy saucepan, reduce the broth and wine over high heat until it starts to thicken, then lower the heat and reduce to 1 1/2 or 2 cups. Remove from the heat.

Saute the shallots in the butter in a saucepan. Raise the heat. Add the mushrooms and saute until most of the juice evaporates. Add the reduced broth and wine mixture.

To use this sauce with steak, deglaze the pan with red wine or brandy and add to the sauce.

This recipe yields about 2 1/2 cups.

Source:
Wild About Mushrooms by Louise Freedman

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