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Ingredients
- 1 1/2 quart Demi glace, (no roux)
- 2 1/2 lb Button mushrooms, sliced
- 1 c. Shallots, brunoise As needed extra virgin olive oil
- 2 c. White wine
- 2 c. Red wine
- 3 c. Roma tomato, seed, peel, small dice
- 1/2 c. Italian flatleaf parsley, chopped TT kosher salt TT black pepper
Directions
- 1. Saute/fry shallots and mushrooms in extra virgin olive oil.
- 2. add in both wines and reduce till almost dry.
- 3. add in demi-glace and simmer for 15 min, skim the surface as needed.
- 4. add in tomato & parsley, season as needed.
- 5. if needed thicken with arrowroot or possibly thin with vegetable stock.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1489g | |
| Calories 966 | |
| Calories from Fat 8 | 1% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 80mg | 3% |
| Potassium 2499mg | 71% |
| Total Carbs 64.72g | 17% |
| Dietary Fiber 4.9g | 16% |
| Sugars 17.34g | 12% |
| Protein 7.76g | 12% |
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