Wild Mushroom-Ancho Bourbon Sauce

[h00kemh0rns]

Great on steaks, chix, or shrimp


Wild Mushroom-Ancho Bourbon Sauce

Enough oil to coat pan
1 medium red onion, minced
4 cloves garlic, minced
1/2 lb each of shiitake, cremini, and portobello, stems/caps diced thin
2 cups plus 2 tablespoons bourbon
3 ancho chiles, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
4 tbs honey
Salt
Pepper

Cook onions and garlic in greased pan until soft.
Raise the heat to high, add 2 cups bourbon and boil 10 minutes until reduced.
Lower heat to medium, add muschrooms and cook until soft.
Add the stock and apple juice concentrate; raise heat to high to bring mixture to boil.
Reduce heat to medium and simmer about 15 minutes.

Whisk in the ancho puree and cook for 5 minutes.
Add honey, salt and pepper.
Cook until reduced in half.
Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.

You can keep warm in a double boiler or it will stay in fridge for up to a week.

[Papa Tom]

Sounds good to me Thanks.....