Wild Mushroom Gravy
Recipe freom chefs Hugo Ortega and John Watt, Backstreet Cafe, Houston.
3 tablespoons chopped garlic
2 cups sliced assorted mushrooms
6 tablespoons olive oil
2 cups heavy cream
1 cup red wine
1/4 cup Worcestershire sauce
2 cups demiglace, homemade or packaged
3 tablespoons cold butter
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon chives, minced
1 teaspoon fresh sage, chopped
Sauté garlic and mushrooms in olive oil until golden. Add next 4 ingredients, bring to low boil, and reduce volume by half. Add butter and herbs and simmer until butter melts.