Rosemary Glaze
Source of Recipe
Peter Berley
List of Ingredients
3 cups vegetable stock
1 cup thinly-sliced shallots
1 cup thinly-sliced mushrooms, button or
shiitake
2 tablespoons olive oil
2 tablespoons mirin or sherry
1 1/2 teaspoons natural shogu (tamari)
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons arrowroot -- dissolved in
3 tablespoons cold stock or water
1/2 teaspoon lemon juiceRecipe
In a heavy skillet, brown the shallots and mushrooms in the oil over high flame, stirring constantly. Deglaze the pan with the mirin or sherry and add stock and rosemary and cook over a high flame to reduce by half. Add arrowroot slurry and simmer until thickened, about 1 minute. Add tamari, salt, pepper and lemon juice.
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