3 TABLESPOON BUTTER, IN ALL
1 TABLESPOON FINELY MINCED GARLIC
2/3 CUP FINELY DICED ONION
4 CUPS ASSORTED MUSHROOMS, CHANTRELLE, HEDGEHOG, LOBSTER, SHIITAKE, OYSTER, CREMINI, OR WHATEVER
SALT
½ CUP PINOT NOIR, OR ANY DRY RED WINE
½ CUP CHICKEN STOCK
½ STOCK DEMI-GLACE, OR ½ CUP CHICKEN STOCK MIXED WITH 1 TABLESPOON SOY SAUCE
1 TABLESPOON DARK SOY SAUCE
1 ½ TEASPOON CHOPPED FRESH THYME, OR ½ TEASPOON DRIED THYME LEAVES

1. HEAT A HEAVY SAUCEPAN OVER MEDIUM HEAT. ADD 1 TABLESPOON BUTTER AND SWIRL TO COAT THE BOTTOM OF THE PAN. ADD THE GARLIC AND ONION AND SAUTE’, STIRRING, UNTIL SOFT, 3 TO 5 MINUTES. ADD ALL THE MUSHROOMS AND SAUTE’ UNTIL SOFT, 8 TO 10 MINUTES. SEASON WITH SALT TO TASTE
   
   
2. ADD THE WINE, STIR, AND COOK UNTIL THE WINE IS REDUCED BY HALF, ABOUT 5 MINUTES. ADD THE STOCK, DEMI-GLACE, DARK SOY SAUCE, AND THYME AND SIMMER UNTIL REDUCED BY HALF, ABOUT 15 TO 20 MINUTES. REMOVE FROM HEAT, SWIRL IN REMAINING 2 TABLESPOONS BUTTER