10 cup assorted mushrooms choped (I use Shitaki, Portabello, Cremini)
1 package fresh thyme, minced
1 package fresh tarragon, minced
8 clove garlic (6 to 8 clv) minced
3 cu pBeef Demi Glace Thin (If you happen to know how to make Venison Demi Glace this is what I use)
1 liter red wine
1 red onion minced
500 milliliter 35% whipping cream
sea or kosher salt
Pull Thyme and Tarragon off stocks and chop seperatly
In a large heavy frying pan melt some butter on Med heat
Add as many mushrooms as will fit in pan, Fry till liquid is gone
add some Tarragon and Thyme Salt and Pepper continue to cook for a couple of min, Remove Mushrooms to bowl
Continue this untill all mushrooms are cooked
Add Butter to Pan add Red Onion and sautee Onion untill soft
Add Garlic cook another 3 min
Add Bottle of Red Wine, bring to an easy boil
Reduce Wine untill almost a syrup should coat the back of a spoon
Add Demi Glace, bring to a light boil
Add 3/4 of Cream continue to boil, Sauce will thicken also will thicken as it cools
Add remainder of Tarragon and Thyme if any
I then divide the mushrooms equaly into 8 oz plastic containers and pour a soup ladle of wine sauce over mushrooms cool, Lid and then freeze One container is perfect for two people.
This sauce goes great with beef!
This sauce takes a bit of time but very well worth it!