This basic Mushroom Sauce is one of the taste treats in our Gnocchi with Mushroom Sauce in Show #111.

Ingredients:

2 tablespoons extra virgin cold pressed olive oil

1 lb button mushrooms, quartered ( 5 cups)

french sea salt, to taste

freshly ground pepper, to taste

2 shallots, peeled and sliced

1 garlic head, split

2 cups water (just enough to cover)

2 tablespoons chopped parsley

4 thyme sprigs

Method:

In a heavy bottom non-reactive sauce pan large enough to hold the mushrooms in a single layer, heat the olive oil over med-high heat untill sizzling. Add the mushrooms with a pinch of salt and pepper and cook, stirring constantly, untill the mushrooms are a deep brown and have carmalized, 15 to 20 minutes.

Add the shallots, garlic and just enough water to cover the mushrooms. Add the parsley and stir well, scraping up any brown bits clinging to the pan. Transfer the vegetables and broth to a smaller pot.

Bring to a boil over med-high heat for 1-2 minutes then turn down the heat to a very low simmer and let cook for about 20-30 minutes. Strain the broth through a fine mesh strainer. The broth will be a deep brown color. Use as needed.

for mushroom essence:

Reduce the mushroom broth over med-high heat for about 10 minutes or so untill just a syrup or essence remains, no more than 1/2 a cup. Use as needed