Mushroom Sauce

🥘 Ingredients

• Balsamic vinegar
  2 Tbsp
• cornstarch (optional)
  2 Tbsp
• garlic
  2 Tbsp
• heavy cream
  3 Tbsp
• mushrooms
  2 c
• parsley
  1 Tbsp
• pepper
• red wine
  1 c
• salt
• shallots
  2 Tbsp
• tarragon
  2 Tbsp
• unsalted butter
  1 Tbsp
• vegetable stock
  1.5 c

🍳 Cookware

• sauce pan

1. 1

   In a sauce pan , heat 1 tablespoon unsalted 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 ).

   unsalted butter: 1 Tbsp, shallots: 2 Tbsp, mushrooms: 2 c, salt
2. 2

   Add the tarragon , garlic and when fragrant (about 15 to ⏱️ 20 seconds ) add the Balsamic vinegar and red wine and let it reduce until about half of it remain. Add vegetable stock , add salt and pepper to taste and cook for 15 to ⏱️ 20 minutes . Add heavy cream and parsley if you like.

   tarragon: 2 Tbsp, garlic: 2 Tbsp, Balsamic vinegar: 2 Tbsp, red wine: 1 c, vegetable stock: 1.5 c, salt, pepper, heavy cream: 3 Tbsp, parsley: 1 Tbsp
3. 3

   Adjust the thickness of the sauce with unsalted butter or cornstarch (optional) when boiling a little bit at a time and at the last minutes add as much butter as you like. Chef adds at least 2 large tablespoons!!!

   cornstarch (optional): 2 Tbsp