|Red wine||1 Cup (16 tbs)|
|Brown soup stock||1 Cup (16 tbs) (Use Basic Variety)|
|Mushrooms||1⁄4 Pound, sliced|
|Chopped shallots/Yellow onion||3 Tablespoon|
|Butter/Marrow fat||1 Tablespoon|
|Parsley||2 Tablespoon, chopped|
Place the wine and soup stock together in a small saucepan and reduce the liquid to half.
Saute the mushrooms and shallots or onion and optional garlic in the butter or fat until tender; add to the reduced wine and stock mixture.
Add the parsley, salt, and pepper, and simmer for a few minutes.
Thicken with the cornstarch and water mixture.
Delicious on meats of any kind.