Mushroom Sauce

Step 1

In a sauce pan, heat 1 tablespoon sweet butter, when hot, add shallots and cook until light golden brown and add the mushrooms and the salt and cook until they have released most of their water (this could take 7 to 10 minutes).

Step 2

Add the fresh or dried herbs, garlic and when fragrant (about 15 to 20 seconds) add the vinegar and wine and let it reduce until about half of it remain.  Add stock and cook for 15/20 minutes.  Add cream and parsley if you like.

Step 3

Adjust the thickness of the sauce with sweet butter or cornstarch and at the last minutes add as much butter as you like.  Chef adds at least 2 large tablespoons!!!