Roasted Mushroom Sauce

This sauce is to be served with the Pork Willingtons.

1/2 lb sliced mushrooms (4 cups)

1 Tbs. extra virgin olive oil

2 Tbs. minced shallots

1 Tbs. tomato paste

2 Tbs. all purpose flour

2 Tbs. butter

1 c. dry white wine

2 c. chicken broth

1 spring fresh thyme

1 sprig fresh parsley

1 Tbs. butter

1/2 tsp. truffle oil

black pepper to taste

Saute mushrooms with salt in oil over medium heat in the same skillet used to sear pork about 2 min.  Add shallots to skillet; saute 1 min., then stir in tomato paste.  Cook until tomato paste starts to brown, about 1 min.  Add flour and 2 Tbs. butter; cook 1 min.  Deglaze skillet with wine.  Increase heat to high.  Boil until liquid reduces and thickens, 2 min.  Stir in broth, thyme, and parsley.  Bring sauce to a boil.  Reduce heat to medium; simmer until sauce coats a spoon, 12-15 min.  Remove skillet from heat.  whisk in 1 Tbs. butter, truffle oil and pepper.  Discard herb springs.

Note:  I doubled this recipe for the 10 Wellingtons.  I would recommend doing this especially if you serve it with something like mashed potatoes.  People will want to use more sauce. I also did not use the truffle oil which is expensive and the sauce was great just the same.


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