Wild Mushroom Ragout
  40 servings
Amount Measure Ingredients
oz. Canola oil 
14  cloves Garlic - minced 
40  oz. Shiitakes - sliced 
40   oz. Cepes - sliced 
40  oz. Chanterelles - sliced 
oz. Balsamic vinegar 
18  oz. White wine 
40  oz. Demi glaze - brown sauce 
Tbs. Parsley- chopped 
  to taste Salt and pepper 
Heat oil and sauté garlic and mushrooms, then deglaze with vinegar and wine. Reduce the liquid by half and add demi glaze. Bring back to simmer and reduce to sauce consistency. Add parsley and season to taste.