Christmas is the feast commemorating the birth of Christ. It is fixed in the liturgical year as December 25th and is preceded by four week of fasting called Advent.Mushroom Shallot Sauce for Lamb
- ½ oz. dried porcini mushrooms
- 3 cups beef stock
- 2 cups chicken stock
- ½ cup dry red wine
- 1 tbsp. butter
- 1 tbsp. olive oil
- ½ cup minced shallots
- ½ lb. fresh mushrooms, chopped
- 2 tbsp. chopped fresh mint
- Salt and freshly ground pepper to taste
In a small bowl, soak the dry mushrooms in ¾ cup warm water for 45 minutes. Drain and chop the mushrooms, discarding the liquid. In a small pot, combine the beef stock, chicken stock, wine and simmer, uncovered, for 20 minutes. Heat a frying pan and add the butter, olive oil, and shallots. Sauté until the shallots are tender. Add the fresh mushrooms to the pan and sauté until tender. Add the drained and chopped dried mushrooms to the pot of stock, along with the sautéed mushroom mixture. Simmer gently, uncovered, for 1 hour. Add the mint and salt and pepper to taste.
