Mushroom Broth And Syrup

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons sweet butter
• 1 lb button mushrooms, quartered
• salt and pepper
• 2 shallots, peeled and sliced
• 1 garlic clove, peeled and sliced
• 2 cups water, see recipe
• 2 tablespoons minced parsley

Recipe

• 1 in a pan large enough to hold the mushrooms in a single layer, heat the butter over med high until sizzling. add the mushrooms with a pinch of salt and pepper and cook stirring constantly until they are deep brown and have carmelized.
• 2 add the shallots and the garlic, and just enough water to cover the mushrooms. add the parsley and scrape the brown bits. transfer the vegetables and broth to a smaller pot.
• 3 bring to a boil over med high heat and boil for 15 minutes. strain broth with a fine mesh strainer. it will be brown in color.
• 4 syrup:.
• 5 reduce over high heat by cooking 10 minutes longer until just a syrup remains. about 1/2 cup. it will resemble a veal demi glace. serve alone as an intensely flavored sauce.
• 6 for milder flavor, swirl in 2 to 3 tbsp olive or mushroom broth. note this will give a broken sauce effect creating a gold and brown sauce.