Wild Mushroom Sauce.

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2 Servings

1 T butter
2 md shallots,chopped
pn black pepper,Cracked
1 c wild mushrooms,Sliced
1 c domestic mushrooms,Sliced
-your choice
1 t fresh sage,Chopped
1/4 c marsala
1 T butter
Salt,to taste
Pepper,to taste
1 1/2 T fresh sage,Chopped

Heat pan. Add butter and shallots. Saut 1 minute then add cracked black pepper and fresh mushrooms. saut about 5 to 7 minutes at a high heat. Add fresh sage and saut 30 seconds more. Deglaze pan with marsala wine. Reduce to a syrup then add demi-glaze. This demi-glaze will thicken quickly, it has been already reduced. When the sauce is ready it will be thick enough to coat the back of a spoon. Before service, bring the sauce to a boil then swirl in the remaining butter, salt and pepper to taste. ENJOY!

Yields 1 1/2 cups.

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