In saucepan, saute the mushrooms and onion in olive oil over medium for about 7 minutes, or until the onion is translucent. Add demi-glace and salt, bring to boil, and then lower to simmer. Leave uncovered and simmered for about 20 minutes or until the liquid has reduced by one third. Add the pepper and serve immediately, or store in airtight container for up to 7 days.
May be frozen for up to 6 months.
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|Serving Size: 1 Serving (124g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 120 (86%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 878.2mg||30 %|
|Potassium 357mg||9 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 2.9g|
|Protein 3.5g||5 %|
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Calories per serving: 140
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