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 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.