Chasen's Mushroom Sauce

Mushroon Sauce

• 2 cups mushroom, sliced
• 1 shallot, finely chopped
• 2 tablespoons butter
• 1/4 cup sweet red wine
• 1/4 teaspoon salt

Brown Sauce

• 1 tablespoon butter
• 2 tablespoons onion, chopped
• 2 tablespoons carrot, chopped
• 2 tablespoons celery, chopped
• 1 tablespoon flour, all-purpose
• 1/4 cup wine, a red wine
• 2 cups beef broth or vegetable broth
• 3 tablespoons tomato paste
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. 1

   Mushroom Sauce.

2. 2

   In a skillet, saute mushroom and shallot in butter until tender.

3. 3

   Add wine, bring to a boil.

4. 4

   Reduce heat and simmer until wine is nearly evaporated.

5. 5

   Stir in the the Brown Sauce, and season with salt to taste.

6. 6

   Brown Sauce.

7. 7

   Melt the butter in a medium saucepan. Saute the onions, carrots and celery over medium heat until well browned.

8. 8

   Stir in flour and cook until it browns.

9. 9

   Gradually stir in the red wine, broth and tomato paste.

10. 10

    Stir constantly until mixture comes to a full boil.

11. 11

    Reduce heat and stir in Worsestershire, Tabasco, salt and pepper.

12. 12

    Strain out vegetables.

13. 13

    Can be frozen.