Wine Mushroom Sauce

Summary

Yield	Servings
Prep time	45 minutes
Cooking time	1 hour
Total time	1 hour, 45 minutes

Ingredients

10 cup

assorted mushrooms choped (I use Shitaki, Portabello, Cremini)

1 package

fresh thyme, minced

1 package

fresh tarragon, minced

8 clove

garlic (6 to 8 clv) minced

3 cup

Beef Demi Glace Thin (If you happen to know how to make Venison Demi Glace this is what I use)

cup

Butter

1 liter

red wine

red onion minced

500 milliliter

35% whipping cream

sea or kosher salt

Instructions

Pull Thyme and Tarragon off stocks and chop seperatly
In a large heavy frying pan melt some butter on Med heat
Add as many mushrooms as will fit in pan, Fry till liquid is gone
add some Tarragon and Thyme Salt and Pepper continue to cook for a couple of min, Remove Mushrooms to bowl
Continue this untill all mushrooms are cooked
Add Butter to Pan add Red Onion and sautee Onion untill soft
Add Garlic cook another 3 min
Add Bottle of Red Wine, bring to an easy boil
Reduce Wine untill almost a syrup should coat the back of a spoon
Add Demi Glace, bring to a light boil
Add 3/4 of Cream continue to boil, Sauce will thicken also will thicken as it cools
Add remainder of Tarragon and Thyme if any
I then divide the mushrooms equaly into 8 oz plastic containers and pour a soup ladle of wine sauce over mushrooms cool, Lid and then freeze One container is perfect for two people.
This sauce goes great with beef!