Pinot Noir Reduction
- ¼ cup canola oil
- 1 pound cremini or button mushrooms, wiped of grit, coarsely chopped
- 6 shallots, sliced
- 2 bay leaves, preferably fresh
- ½ bunch fresh thyme
- 1 tablespoon whole black peppercorns
- ½ tablespoon coriander seeds
- ¼ cup sugar
- ½ cup red wine vinegar
- 1 (750 ml) bottle pinot noir
- 1 quart veal demi-glace
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Cremini or button mushrooms (1 pound)
- Shallots (6)
- Thyme, fresh (1/2 bunch)
- Meat
- Veal demi-glace (1 quart)
- Condiments
- Red wine vinegar (1/2 cup)
- Cooking & Baking
- Canola oil (1/4 cup)
- Coriander seeds (1/2 tablespoon)
- Peppercorns, whole black (1 tablespoon)
- Sugar (1/4 cup)
- Beer, Wine & Liquor
- Pinot noir (1 (750 ml) bottle)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published August 18, 2012 (6 months ago).
5 people saved this recipe.
