- 1 lb. of your favorite mixed mushrooms cleaned and cut in half
- 4 tblsp salted butter
- 2 tblsp. olive oil
- 2 ounces veal demi glacee
- 2 ounces pinot noir
- 2 garlic cloves finely chopped
- ¼ cup scallions finely chopped
- ¼ cup water
- 2 tsp. finely chopped fresh thyme
- 1 tsp finely chopped fresh oregano
- 1/3 cup heavy cream
- gremolata (combination of 1 tblsp. finely chopped garlic, 2 tablsp. chopped fresh parsley, 1 tblsp. very finely grated organic lemon zest )
- Parmesan cheese
Sautee the mushrooms in the butter over medium high heat until browned
Lower the temperature and add the scallions and chopped garlic. Cook until the onions and garlic are soft.
Add the wine stirring briskly to deglaze the pan. Add the water and veal demi glacee and simmer for 7-8 minutes
Add the cream and the herbs. Simmer for 2 minutes. Add salt and freshly cracked black pepper to taste and continue to simmer for another minute. Serve over fresh fettucine cooked al dente. Sprinkle the gremolata over the top of each dish just before serving. Pass freshly grated parmesan cheese.
