Directions

• Pull Thyme and Tarragon off stocks and chop seperatly
• In a large heavy frying pan melt some butter on Med heat
• Add as many mushrooms as will fit in pan, Fry till liquid is gone
• add some Tarragon and Thyme Salt and Pepper continue to cook for a couple of min, Remove Mushrooms to bowl
• Continue this untill all mushrooms are cooked
• Add Butter to Pan add Red Onion and sautee Onion untill soft
• Add Garlic cook another 3 min
• Add Bottle of Red Wine, bring to an easy boil
• Reduce Wine untill almost a syrup should coat the back of a spoon
• Add Demi Glace, bring to a light boil
• Add 3/4 of Cream continue to boil, Sauce will thicken also will thicken as it cools
• Add remainder of Tarragon and Thyme if any
• then divide the mushrooms equaly into 8 oz plastic containers and pour a soup ladle of wine sauce over mushrooms cool, Lid and then freeze One container is perfect for two people.
• This sauce goes great with beef!