A delicious mushroom and red wine jus which can be served with all kinds of red meat or with vegetarian bakes
Melt half the butter in a small pan over a low heat
Add the crushed garlic and finely chopped onion or shallot, together with the rosemary and bay leaf.
Cook over a low to medium heat until the edges of the onion just start to caramelise
Pour in the wine and bring to a gentle simmer. Reduce down by 50% (about 15 minutes)
Add the stock, the water from soaking the mushrooms and the chopped mushrooms themselves and season as necessary. Take care not to add too much salt at this stage as the mixture still needs to reduce down.
Simmer for 15-20 minutes till the mixture has reduced by half again
Add 1-2 teaspoons of aged balsamic vinegar and taste. Season as necessary
Either strain for a light jus or remove the herbs and blitz the remaining mixture till smooth
Stir through the remaining butter and put to one side until you need it.
The jus can safely be made in advance and frozen for a couple of months or kept in the fridge for 3 days.