Texas Black Gold Mushrooms

• 8 ounces mushrooms, sliced 1/4-inch
• 1/4 cup unsalted butter
• 1 teaspoon roasted garlic, pureed
• 1/4 teaspoon chipotle pepper
• 1/2 teaspoon white pepper
• 1 tablespoon veal demi-glace
• 1 tablespoon Kitchen Bouquet
• 2/3 cup Chardonnay wine

1. Melt Butter in saute pan over medium heat, once melted add garlic and stir as to not burn.
2. Add mushrooms and flip or stir to coat.
3. Add chipotle and white pepper. Stir.
4. Let saute until mushrooms begin to give up their moisture, then turn up heat and de-glaze with 1/2 the white wine and reduce by one third. Then deglaze again with the rest of the wine.
5. Add Kitchen Bouquet and demi-glace, stir until incorporated and let simmer low for 30 minutes or so.
6. The longer you let it simmer, the thicker and richer the end product.
7. They can be removed at any desired consistency, but it's best to stir on occasion and let turn to a consistency of a sludgy dirty motor oil.

mushrooms, unsalted butter, garlic, pepper, white pepper, veal demi, kitchen, chardonnay wine

Taken from www.food.com/recipe/texas-black-gold-mushrooms-458508 (may not work)