sly_karma
Crew Member
3 oz butter
finely chopped garlic 3-4 cloves
1 shallot, finely chopped
1 cup brown mushrooms, thin sliced
1/2 cup beef consomme
1/2 cup cooking sherry
500 mL whipping cream
3-4 tbsp fresh lemon juice
3-4 tbsp cranberry sauce
Gently saute garlic and shallots in butter 2 minutes, add mushrooms. Cook 7-8 minutes, don't overcook - they should be softened rather than browned. Add sherry and consomme, bring to a boil and simmer until reduced by half. Add cream and 2 tbsp lemon juice, simmer with occasional stirring until reduced by half. Sauce should be thick enough to coat the back of a spoon. Stir in cranberry sauce until melted. Adjust to taste by adding lemon juice, should be balanced between sweet and tart and creamy. Serves 4-6 people.
Normally takes about an hour to make from scratch and you need to keep an eye on it and stir fairly often as the cream reduces. You can make it ahead of time but be careful to use a double boiler for reheating, direct heat causes cream sauces to separate.
Merry Christmas!
finely chopped garlic 3-4 cloves
1 shallot, finely chopped
1 cup brown mushrooms, thin sliced
1/2 cup beef consomme
1/2 cup cooking sherry
500 mL whipping cream
3-4 tbsp fresh lemon juice
3-4 tbsp cranberry sauce
Gently saute garlic and shallots in butter 2 minutes, add mushrooms. Cook 7-8 minutes, don't overcook - they should be softened rather than browned. Add sherry and consomme, bring to a boil and simmer until reduced by half. Add cream and 2 tbsp lemon juice, simmer with occasional stirring until reduced by half. Sauce should be thick enough to coat the back of a spoon. Stir in cranberry sauce until melted. Adjust to taste by adding lemon juice, should be balanced between sweet and tart and creamy. Serves 4-6 people.
Normally takes about an hour to make from scratch and you need to keep an eye on it and stir fairly often as the cream reduces. You can make it ahead of time but be careful to use a double boiler for reheating, direct heat causes cream sauces to separate.
Merry Christmas!
