Sauté 1 cup sliced mushrooms and 2 diced shallots in chunk of butter for a few minutes. Add ¼ cup white wine. Reduce liquid to nothing. Stir in Demi-glace. Add Cognac and Madeira from Demi-glace recipe. Swirl in chunk of butter. Sprinkle sauced foods with minced parsley. For game and poultry.