MUSHROOMS AND VIDALIA ONION SAUCE
Makes 2 cups
Use this sauce over chicken, cornish hen,
veal, pork, fish and pasta.
1 quart chicken stock, home made
diced vidilia onion
1/4 pound small fresh shitake mushrooms; caps only
1/4 cup extra virgin olive oil
1 small beefsteak tomato, finely
chopped, about 4 ounces
1/4 cup minced chives
a few drops sherry
to taste salt and pepper
Reduce stock over high heat by
half in a medium pan. Add onion, mushrooms and olive oil. Reduce by half again.
Season to taste with salt and pepper. Stir in the chopped tomatoes and
chives. Finish seasoning with sherry wine vinegar.