Mushroom Sauce

🥘 Ingredients

• unsalted butter 1 Tbsp
• shallots 2 Tbsp
• mushrooms 2 cups
• salt
• tarragon 2 Tbsp
• garlic 2 Tbsp
• Balsamic vinegar 2 Tbsp
• red wine 1 cup
• vegetable stock 1 ½ cups
• salt
• pepper
• heavy cream 3 Tbsp
• parsley 1 Tbsp
• cornstarch (optional) 2 Tbsp

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 ).
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.
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!!!