Chasen's Mushroom Sauce

• 2 cups mushrooms, sliced
• 1 shallot, finely chopped
• 2 tablespoons butter
• 14 cup sweet red wine
• 14 teaspoon salt
• 1 tablespoon butter
• 2 tablespoons onions, chopped
• 2 tablespoons carrots, chopped
• 2 tablespoons celery, chopped
• 1 tablespoon flour, all-purpose
• 14 cup wine, a red wine
• 2 cups beef broth or 2 cups vegetable broth
• 3 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 14 teaspoon Tabasco sauce
• 14 teaspoon salt
• 14 teaspoon pepper

1. Mushroom Sauce.
2. In a skillet, saute mushroom and shallot in butter until tender.
3. Add wine, bring to a boil.
4. Reduce heat and simmer until wine is nearly evaporated.
5. Stir in the the Brown Sauce, and season with salt to taste.
6. Brown Sauce.
7. Melt the butter in a medium saucepan.
8. Saute the onions, carrots and celery over medium heat until well browned.
9. Stir in flour and cook until it browns.
10. Gradually stir in the red wine, broth and tomato paste.
11. Stir constantly until mixture comes to a full boil.
12. Reduce heat and stir in Worsestershire, Tabasco, salt and pepper.
13. Strain out vegetables.
14. Can be frozen.

mushrooms, shallot, butter, sweet red wine, salt, butter, onions, carrots, celery, flour, wine, beef broth, tomato paste, worcestershire sauce, tabasco sauce, salt, pepper

Taken from www.food.com/recipe/chasens-mushroom-sauce-300346 (may not work)