Who knew that deep, warm, smoky flavor that you get in restaurant food was something you could do at home- without having your own smoker! Chef Gabe Garcia of Herzog Wine Cellars' world-renowned Tierra Sur walks you through making this multi-faceted sauce, which you can put on anything from a good grilled steak to a side of mashed potatoes- or both! And you can do it right on your own stovetop!
Ingredients
1 quart chef mix mushrooms
2 tablespoons canola oil
1/4 cup shallots julienned
2 tablespoons garlic, chopped
salt, to taste
pepper, to taste
1/4 cup Alfasi Cabernet Sauvignon or other red wine
1 cup beef stock
2 tablespoons margarine (use soy-free, if needed)
