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In a small cup mix cornstarch and water until smooth. Set aside. In a saucepan
heat olive oil, add shallots and garlic and cook until transparent. Deglaze pan
with red wine, add thyme and reduce mixture by at least one third. Add demiglace
slowly to taste. Allow to reduce slowly until smooth and viscous, then thicken
by adding small amounts of cornstarch while stirring gently. meanwhile, in a heated
skillet sautÈ mushrooms in butter until slightly soft to touch. Add mushrooms
directly to sauce and add ground pepper. Allow to simmer 8-10 minutes over very
low heat.
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