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!!!!!!!