Bordelaise Mushrooms Recipe

Ingredients

• ¼ cup bacon fat or duck fat (or unsalted butter if not dairy-sensitive)
• 2 tablespoons finely chopped shallots
• 1 clove garlic, finely chopped, or 4 cloves roasted garlic
• 2 cups sliced button or baby bella mushrooms
• 1 cup beef bone broth, store-bought or homemade
• 0.33 cup red wine vinegar
• 1 tablespoon coconut aminos
• ¼ teaspoon chopped fresh thyme (or to taste)
• Fine sea salt and fresh ground black pepper
• 0.12 teaspoon guar gum

1. Melt the fat in a large skillet over medium heat. (Note: If using butter, increase the heat to high and brown the butter by whisking until the butter is frothy and brown flecks appear, then reduce the heat to low. Be careful not to burn the butter; you don’t want black flecks.)
2. Stir in the shallots and garlic and cook for 3 minutes, or until the shallots are translucent. Add the mushrooms, in batches if necessary to avoid crowding, and cook until browned and softened, about 5 minutes.
3. Stir in the broth, vinegar, coconut aminos, and thyme. Increase the heat to medium-high and simmer rapidly for 5 minutes. Add salt and pepper to taste.
4. Lower the heat to medium-low and continue to cook for 30 minutes, or until the sauce has reduced by about a quarter. Sift the guar gum into the simmering sauce and whisk until thickened, about 3 minutes.