Tomato Mushroom Sauce
Ingredients:
| 1/2 H.P |
Onions Diced (1/2 Inch Dice) |
| 1/2 H.P |
Tomatoes Diced (1/2 Inch Dice) |
| 1 H.P. |
Mushrooms Sliced (4-5 Slices Per Mushroom) |
| 1/2 H.P |
Garlic Chopped |
| |
Oil For Sauteing |
Other Ingredients:
| 1 Qt. |
White Stock |
| 1 Qt. |
Brown Stock |
Other Ingredients:
| |
Corn Starch |
| |
Sherry Wine |
| 2 Lbs. |
Butter |
H.P. = Hotel Pan
Method:
- Heat A Rondeau To High, Add Oil Then Onions And Saute For 30 Seconds, Then
Add Garlic Continue To Saute For Another 10-20 Seconds, Then Add Mushrooms
And Saute Until Soft.
- Add Both Brown And White Stock And Bring To A Boil. Let Simmer For About
10 Minutes.
- Add Tomatoes, Return To A Boil And Then Thicken With Cornstarch Dissolved
In The Sherry Wine.
**Brown Butter (To Be Used On Top Of The Tomato Onion Sauce).
In A Separate Sauce Pan, Melt The Butter And Continue.
To Cook Until Butter Browns.
Call Instructor Over When Butter Just Starts To Brown.
Butter Can Go From Brown To Black In A Matter Of Seconds.
Source: Chef Roland Ng, CCSF
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