Wild Mushroom Sauce

I love steak season, don’t you?  Firing up the grill, sitting at the patio table under the umbrella, sipping a cocktail while listening to it sizzle on the grill.  To take your summer masterpiece from delicious to over-the-top sensational, here is a wild mushroom sauce that will impress even your snootiest guests.  Earthy and exotic, I could eat this with a spoon!

Wild Mushroom Sauce

Adapted from Allrecipes.com

4 tablespoons unsalted butter

1/4 cup finely chopped shallots

2 ounces portobello mushrooms, sliced

2 ounces crimini mushrooms, sliced

2 ounces shiitake mushrooms, sliced

2 ounces morel mushrooms, sliced

2 ounces Melissa’s chanterelle mushrooms, sliced

1/2 cup red wine

1 tablespoon Williams-Sonoma beef demi-glace

½ cup water

Salt and freshly ground black pepper to taste

Melt butter in a saucepan over medium heat. Sauté shallots briefly, then stir in all of the mushrooms. Sauté until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi-glace and water, and simmer for 6 minutes, or until sauce has thickened.  Season with salt and pepper, as desired.