Pinot Noir Reduction

Directions

1. 1
   Place a large saucepan over medium-high heat and coat with the oil.
2. 2
   When hot, add the mushrooms, shallots, bay leaves, thyme, peppercorns, and coriander.
3. 3
   Cook, stirring, until the natural moisture from the shallots and mushrooms is released and they begin to brown, about 10 to 15 minutes.
4. 4
   Sprinkle in the sugar, stirring to dissolve.
5. 5
   Add the vinegar to deglaze the pan, scraping up the bits in the bottom with a wooden spoon.
6. 6
   Add the wine and simmer, stirring occasionally, until the mushrooms are deep purple and the wine is almost totally cooked out, about 40 minutes.
7. 7
   Add the veal demi-glace and continue to simmer until the liquid is reduced by half, about 30 to 40 minutes.
8. 8
   Strain the sauce into a clean saucepan or container and discard the solids.
9. 9
   Serve hot.