1. Saute shallots and mushrooms in olive oil. 2. add both wines and reduce until almost dry. 3. add demi-glace and simmer for 15 minutes, skim the surface as needed. 4. add tomato & parsley, season as needed. 5. if needed thicken with arrowroot or thin with vegetable stock. Recipe by: S.C.I. - Jamie Posted to recipelu-digest Volume 01 Number 559 by CuisineArt
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|Serving Size: 1 Serving (2192g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 111.6mg||4 %|
|Potassium 6358.5mg||167 %|
|Total Carbohydrate 74.3g||22 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 67.5g|
|Protein 29.1g||42 %|
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Calories per serving: 1202
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