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

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!