Recipe - Leslies Carrot Pineapple Muffins

3 tablespoon Olive Oil
One half cup Red Wine; Dry Burgundy
Recommended
2 tablespoon Garlic; Finely Chopped
1 tablespoon Unsalted Butter
8 ounce Button Mushrooms; Sliced
1/8" Thick
2 tablespoon Demi Glace; Optional
Coarse Salt; To Taste
Fresh Ground Black Pepper;
To Taste

Heat the olive oil in a medium skillet set over mediumhigh heat until
bubbling and hot, about 1 minute. Remove skillet from heat; add the wine,
garlic, butter, mushrooms, parsley, and optional demiglace. Season with
salt and pepper. Return to heat, and cook, stirring often, until mushrooms
are tender and the sauce is thick and reduced enough to coat the back of a
wooden spoon, 5 to 7 minutes. Store in an airtight container, refrigerated,
up to 1 week.

Recipe by: Lobels Butcher Shop, NY, NY.

Posted to bbqdigest by muddy@ibm.net on Sep 13, 1998, converted by
MM_Buster v2.0l.