Texas Black Gold Mushrooms

1. 1

   Melt Butter in saute pan over medium heat, once melted add garlic and stir as to not burn.

2. 2

   Add mushrooms and flip or stir to coat.

3. 3

   Add chipotle and white pepper. Stir.

4. 4

   Let saute until mushrooms begin to give up their moisture, then turn up heat and de-glaze with 1/2 the white wine and reduce by one third. Then deglaze again with the rest of the wine.

5. 5

   Add Kitchen Bouquet and demi-glace, stir until incorporated and let simmer low for 30 minutes or so.

6. 6

   The longer you let it simmer, the thicker and richer the end product.

7. 7

   They can be removed at any desired consistency, but it's best to stir on occasion and let turn to a consistency of a sludgy dirty motor oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.