Mushroom and Veal Reduction Sauce

1 cup assorted fresh mushrooms
3 cloves garlic, minced
1 shallot, minced
2 tbsp. butter
2 cups veal or beef stock
1 cup red wine
2 tsp. fresh ground black pepper

Directions:

In a processor finely chop mushrooms, leaving a few out for the sauce and add minced garlic and shallot.

Sautee mushroom garlic/shallot blend in butter. Add liquids, remaining mushrooms (about 5), pepper and simmer until sauce is reduced and slightly thickened. Do not add salt as the stock will become too salty as it reduced.

Comments from Blair Nicolaou :

This goes great with steaks or my Walnut Crusted Veal Cutlets!

User Reviews:

I used home made veal stock in it. It had a very nice taste to it. I will keep this sauce in my bag of tricks for sure. There are a lot of recipes that this sauce would go great with.

submitted by einar on November 03, 2003

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