1 teaspoon butter/Vegetable margarine

2 medium shallots, chopped

Pinch black pepper, cracked

1 cup/8 oz wild mushrooms, sliced

1 cup/8 oz domestic mushrooms, sliced

1 teaspoon fresh sage, chopped

1/4 cup/2 oz Marsala wine

Salt to taste

Pepper to taste

Directions

Heat pan. Add butter and shallots. Sauté 1 minute then add cracked black pepper and fresh mushrooms.

Sauté about 5 to 7 minutes at a high heat. Add fresh sage and sauté 30 seconds more.

De-glaze pan with marsala wine. Reduce to a syrup then add demi-glaze. This demi-glaze will thicken quickly, it has been already reduced.

When the sauce is ready it will be thick enough to coat the back of a spoon.

Before service, bring the sauce to a boil then swirl in the remaining butter, salt and pepper to taste. ENJOY!

Yields 1 1/2 cups.