Ingredients:

Serving Size : 8
• 2each portobello mushroom, stems and ribs removed -- thinly sliced
• 1 cup red onion -- julienned
• 1 teaspoon garlic -- chopped
• 2 cups marsala wine
• 2 cups beef consomme
• 3 tablespoons butter -- room temperature
• salt and pepper -- to taste
• 2 each bay leaf

Instructions and Comments:

Melt 1 tablespoon of butter in a medium sauce pan. Add the red onion and chopped garlic. Cook the mix over medium high heat until the onions just begin to caramilize. Add one more tablespoon of butter, let it melt and then add the sliced mushrooms. and cook for about 4 to 5 minutes over medium heat. Add the marsala wine and bay leaf, bring to a boil. Reduce the wine until their is only 1/4 cup or so of liquid left in the pan. Add the beef concomme and bring back to a boil. Reduce the heat and simmer for about 8 minutes. Turn the heat off and let the sauce cool for a few minutes. Finish the sauce by whisking in the remaining butter and season with salt and pepper to taste.

Per serving: 101 Calories (kcal); 4g Total Fat; (61% calories from fat); 3g Protein; 3g Carbohydrate; 12mg Cholesterol; 367mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates