Fabulous! I was looking for a good recipe using mixed dried mushrooms, and this adapted perfectly. (When rehydrating the mushrooms, I added red wine and a little coarse Kosher salt to the warm water, and saved the resulting liquor for another use.) Of course, I did tweak the recipe a little to my own taste, as we all do. I used green onions (didn't have any shallots) and added one small clove of garlic, finely minced. Also, demi-glace is not a current staple in my kitchen, so I used beef broth and more wine, along with a pinch of nutmeg, and liberal freshly ground mixed pepper. Since I was working with rehydrated dried mushrooms, I was not concerned that any spices would overcome, as drying intensifies the flavour of wild mushrooms. The sauce reduced nicely with a longer cooking time, and I did follow a previous suggestion and mixed a VERY small amount of brown gravy mix in some water, and added it at the last minute. Served with rare/med rare NY Strip steaks, this was a gourmet treat. I WILL be making this again!!
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