Ingredients


4 tablespoons Butter
2 Each shallot, finely chopped
1/4 pound Mushrooms, thinly sliced
1 cup White wine
2 cups Brown sauce
2 tablespoons Tomato paste
1 tablespoon Parsley, chopped
3/4 teaspoon Tarragon, flaked
1 teaspoon Salt
1/2 teaspoon Black pepper, ground

Preparation
1. Melt 2 tablespoons of butter in medium sucepan. Cut remaining 2 tablespoons butter into pieces; set aside.
2. Stir shallots (may be substituted by 1/4 cup finely minced onion) into melted butter. Saute until soft but not brown.
3. Stir in Mushrooms. cook over high heat 2-3 min until tender.
4. Pour in wine. Boil until liquid is reduced to 1/3 cup.
5. Stir in basic brown sauce (may substitute with brown demi-glaze) and tomato paste. Bring to boil, stirring often.
6. Remove from heat and whisk in butter pieces, parsley and tarragon.
7. NOTE: DO NOT BOIL SAUCE AFTER LAST ADDITION OF BUTTER!!!!!!!

As an appetizer or snack
Serves: 8 servings
Ingredients:
4 cups of pecan halves
2 Tbl of butter or ghee
3 to 5 packets of Truvia (To your taste or that of your guests. For me, I only use two packets of Truvia. I am banking that you will be serving these to folks who have not done the diet, therefore I am predicting at least the first batch they will like them sweeter but I will leave that judgment call up to you.)
4 tsp of cinnamon
½ tsp of salt
Wisp of cayenne (or more to your taste)

Instructions:
Melt the butter or ghee in a large skillet. Add the pecans and cook for 2 – 3 minutes to coat the pecans. Stir often. When a few begin to brown on the edges, quickly take them out of the pan and put in a heat proof bowl or other container. Add the other seasonings. Stir.
If you like the idea of zippy with your sweet you can add more cayenne.
These will keep very well in an airtight container so you can make a big batch to last through a long holiday weekend.