Madeira Glazed Mushrooms
Preparation Method
- 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.