Sub-Zero PreservationWolf


Madeira Glazed Mushrooms


3 tablespoons canola oil
3 cups sliced crimini mushrooms
2 tablespoons diced shallots
1/4 cup Madeira wine
3 tablespoons beef stock
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 tablespoon unsalted butter
Salt and freshly ground black pepper


In large sauté pan on Wolf cooktop over medium high heat, place oil. Sauté mushrooms and shallots. Cook for 4-5 minutes, or until golden brown. Deglaze the pan with Madeira wine, and allow to reduce by half. Add beef stock and slightly reduce liquids. Sprinkle in the thyme and rosemary, and swirl in butter to coat. Add salt and pepper to taste.

Makes about 5 cups.

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