Wild Mushroom Ragout
		40 servings
Amount	Measure	Ingredients
6	oz.	Canola oil
14	cloves	Garlic - minced
40	oz.	Shiitakes - sliced
40	oz.	Cepes - sliced
40	oz.	Chanterelles - sliced
6	oz.	Balsamic vinegar
18	oz.	White wine
40	oz.	Demi glaze - brown sauce
3	Tbs.	Parsley- chopped
	to taste	Salt and pepper
Preparation 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.
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