I prepare sauteed mushrooms frequently. I have tried any number of recipes for them, from AR and elsewhere, as well as my own tried and true favorite. But none are finer than this recipe. Rich, deeply complex and full-bodied flavors with a first-class presentation. Using what's available in my area, I prepared this with a blend of oyster, shitake and baby bella mushrooms, veal demi-glace and a red zinfandel (and the shallots, of course). Since the demi-glace I used was very concentrated and thick, I loosened it up with some chicken broth. Exquisite, a real prize.
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I prepare sauteed mushrooms frequently. I have tried any number of recipes for them, from AR...