This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It's made with sauteed mushrooms, shallots and just a splash of sherry, and simmered in a basic demi-glace.
Note: There is another version of the mushroom sauce, but it's a creamy sauce that can be served with chicken, poultry or seafood dishes.
- 1 tablespoon butter
- ½ cup sliced mushrooms
- 2 tablespoon chopped shallots
- 2 tablespoon sherry
- 2 cups demi-glace
- Lemon juice, to taste
- In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
- Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes.
- Stir in the sherry, season to taste with lemon juice and serve right away.