Nick’s Mushroom Sauce with Truffle Oil

Ingredients

About 1 lb. fresh mushrooms: shiitake, pleurot, cremini or a combination, sliced
1 small onion, chopped finely
6 large cloves garlic, chopped finely
1 cup dry white wine
1 heaped tablespoon grainy Dijon mustard
1 cup veal demiglace sauce (available at the butcher’s) or make your own
Flour
Butter
Truffle oil
Italian parsley, chopped
Salt
Pepper
Sugar

Method

Heat about a tablespoon of butter in a nonstick saucepan. Sauté the onions on medium heat until translucent, about 7 minutes. Add garlic, sauté three minutes further. Add about 1/4 cup chopped parsley. Remove and set aside.

Add two tablespoons butter and about one tablespoon truffle oil to pan. Sauté mushrooms until they lose their liquid, about 10 minutes. Remove from pan. Keep separate from onion mixture.

Put about 2 heaping tablespoons of flour and about 2 tablespoons of butter in the hot pan. Stir until well combined and keep stirring until the mixture begins to turn slightly brown. Add the wine and, stirring continuously, reduce for about ten minutes. Add the demiglace sauce and keep stirring, perhaps ten minutes more. Add mustard.

Add the onion mixture and combine well. Pour hot sauce into a large measuring cup. Purée with a hand blender until smooth.

Pour back into pan and add mushrooms and two tablespoons butter. Mix thoroughly. Serve on steak, chicken, veal, or marsh turtle with sprig of parsley and deep-fried garlic chips to garnish.

Next project, when I have a spare 48 hours: make my own demi-glace.