|Fresh mushrooms||1⁄2 Pound, sliced|
|Olive oil||1 Tablespoon|
|Chopped shallots||1 Tablespoon|
|Garlic clove||1 Large, chopped|
|Marsala wine/Port wine||5 Ounce (1 Glass)|
|White wine||5 Ounce (1 Glass)|
|Brown sauce/Espagnole sauce||2 Cup (32 tbs)|
|Beef consomm||1 Cup (16 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
Saute mushrooms in butter and oil in large saucepan.
Add shallots and garlic and continue cooking until mushrooms are lightly browned.
Add wines and continue cooking to reduce.
Add Brown Sauce, consomme, tomatoes, bay leaf, and salt and pepper to taste.
Cook 20 to 25 minutes.
When ready to serve sauce, blend in the chopped parsley.