Mushroom Sauce

Mushroom Sauce

Sauces & Gravies

1/2 lb. small fresh mushrooms
2 tbsp. butter
1 tbsp. olive oil
2 tbsp. minced shallots or= in onions
salt & pepper to taste

1/2 cup beef stock or bouillon
1 tbsp. tomato paste
1/4 cup Madeira or Marsala
1/2 tbsp. cornstarch
2 tbsp. fresh minced parsley & tarragon

Saute mushrooms in hot butter and oil for 5 minutes to brown them slightly. Stir in shallots or onions and cook slowly for 1 or 2 minutes more. Season and set aside.

Mix beef stock with tomato paste. Pour fat from roast pan. Stir in stock. Boil rapidly scraping up all the "goodies" from the pan and boil down until liquid is reduced to 3 tbsp.

Mix wine with cornstarch. Add to the liquid in the roast pan and boil a minute to thicken. Add sauted mushrooms and simmer to blend flavors about 5 minutes. Add parsley and tarragon and put in a small serving dish and keep warm.