Wild Mushroom Brandy Sauce

(makes approx. 16 oz.)

  • 1/2 cup  Dry Wild Assorted Mushrooms (rehydrate in warm water)
  • 1 tbsp.  Clarified Butter
  • 2 tbsp.  Chopped Shallots
  • 1 tsp.  Fresh Thyme
  • 1/4 cup  Brandy
  • 8 oz.  Bonewerks Culinarte Demi Glace de Veau Elite
  • 4 oz.  Heavy Cream
  • Salt and Pepper, to Taste

SAUTE shallots in clarified butter in a sauce pan. Cook until translucent. Add in the rehydrated wild mushrooms and fresh thyme. Season with salt and pepper. Add in the brandy and let reduce for 5 minutes.

STIR in Bonewerks Culinarte Demi Glace de Veau Elite and heavy whipping cream; simmer for 3 minutes. Season to taste with salt and pepper.