Oyster Mushroom Beurre Blanc

By: Chef Tim Morton from 1620 Savoy

2 cups white wine

1 cup lemon juice

2 rough chopped shallots

1 bay leaf

2 tsp fresh basil

1 cup heavy cream

1 lb butter

1 Tbsp oyster mushroom paste

In a sauce pot, place shallots, basil, bay leaf, lemon juice and white wine.

Reduce down and add heavy cream.

Reduce a little more. (Should be nice and creamy.) Slowly add soft butter while continuously stirring.

Add mushroom paste while stirring.