Mushroom and Veal Reduction Sauce

• 1 cup assorted fresh mushrooms
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 tbsp. butter
• 2 cups veal
• beef stock
• 1 cup red wine
• 2 tsp. fresh ground black pepper

1. In a processor finely chop mushrooms, leaving a few out for the sauce and add minced garlic and shallot.
2. Sautee mushroom garlic/shallot blend in butter.
3. Add liquids, remaining mushrooms (about 5), pepper and simmer until sauce is reduced and slightly thickened.
4. Do not add salt as the stock will become too salty as it reduced.

mushrooms, garlic, shallot, butter, veal, beef stock, red wine, fresh ground black pepper

Taken from www.foodgeeks.com/recipes/18252 (may not work)