Small Sauces: Italian Sauce

Sauté 1 lb (480 g) finely chopped mushrooms and ½ oz (15 g) minced shallots in 2 oz (60 g) butter until all moisture is evaporated. Add 1 cup (240 mL) white wine and reduce by half. Add 1 oz (30 g) tomato paste and 1 qt (960 mL) demi-glace and simmer 10 minutes. Add 2 tbsp (30 mL) chopped parsley.