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Mushrooms with Cabernet Sauce Recipe from Yachtsman Steakhouse


8 oz Onion
8 oz Celery
5 oz Carrot
16 oz Leeks
1 oz Garlic
.5 oz Porcini Powder
.5 oz Tomato Paste
.5 oz Sugar
1 sprig Fresh Thyme
1 Bay Leaf
4 oz Cabernet
12 oz Water
.5 oz Balsamic Vinegar
1 oz Beef Base


Toss the mushrooms in the olive oil and roast in a moderate oven until well browned. Stir in the paste and roast until paste begins to caramelize. Place roasting pan on the stove and deglaze with the wine, scraping pan well.

Place mixture in the steam kettle and add the water. Bring to a simmer, then add in the beef base, thyme, bay leaf, peppercorns and porcini powder. Simmer for 1 - 2 hours. Add in the vinegar and adjust the seasoning.

Thicken with a little arrow root, strain through a chinoise.



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