Mushrooms with Cabarnet Sauce
Yacht & Beach Club


8 ounces Onion
8 ounces Celery
5 ounces Carrot
16 ounces Leeks
1 ounce Garlic
.5 ounce Porcini Powder
.5 ounce Tomato Paste
.5 ounce Sugar
1 sprig Fresh Thyme
1 Bay Leaf
4 ounces Cabernet
12 ounces Water
.5 ounce Balsamic Vinegar
1 ounce Beef Base

Method of Preparation
Toss the mushrooms in the olive oil and roast in a moderate oven until well browned. Stir in the paste and roast until paste begins to caramelize. Place roasting pan on the stove and deglaze with the wine, scraping pan well.

Place mixture in the steam kettle and add the water. Bring to a simmer, then add in the beef base, thyme, bay leaf, peppercorns and porcini powder. Simmer for 1 - 2 hours. Add in the vinegar and adjust the seasoning.