MUSHROOM SAUCE
In a fry pan:
Melt 2TB butter.
Add 2TB flour and cook for 2minutes
Add 2TB tomato paste and cook for 4minutes.
In a saute pan:
Heat 1TB olive oil
Add 4oz fresh mushrooms, chopped to medium dice
Brown the mushrooms.
Add 4oz shallots, chopped to medium dice and soften.
In a 12-cup saucepan:
Add 1½ cups chicken stock
1 cup red wine
¼ cup Madeira
¼ cup French brandy
¾ cup fresh, chopped parsley and/or basil
Bring to simmer
Use the wine/stock to shovel the roux into the saucepan.
Stir and let simmer for 5 minutes.
Add the mushrooms and shallots.
Simmer the sauce for 20 minutes
Stir and serve
Note that a touch of heavy cream just before service adds richness.
Gilding the lilly?