Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  white mushrooms -- large dice
     1/4         pound  portabella mushrooms -- large dice
     1/4         pound  crimini mushrooms -- large dice
  3              whole  shallots -- large dice
  5             cloves  garlic -- rough chopped
  1           teaspoon  parsley -- chopped finely
  1           teaspoon  rosemary -- chopped finely
  1           teaspoon  thyme -- chopped finely
  2       fluid ounces  olive oil
  1 1/2      teaspoons  salt
     1/2      teaspoon  pepper
     1/3           cup  red wine
     1/2           cup  demi glace
  1         tablespoon  butter

Preparation:

1. Toss mushrooms, shallots, garlic, salt and pepper with the olive oil. 2. Roast 8-10 minutes in a 350-degree oven in a deep roasting pan or large oven-safe saut‚ pan. 3. After roasting, add red wine; Place pan on stove with medium high heat, allow to reduce until ingredients are almost dry. Stir frequently to avoid burning. 4. Add demi glace and reduce 1-2 minutes. Take pan off stove and stir in butter and herbs. 5. Serve warm with polenta cake and grilled tenderloin filet.

Nutritional Information:

751 Calories (kcal); 66g Total Fat; (89% calories from fat); 3g Protein; 14g Carbohydrate; 31mg Cholesterol; 3954mg Sodium