Ingredients (Sauce enough for 5-6 people)
1 bottle of ordinary red wine
1 clove garlic
1 sprig fresh rosemary
2 Tbs butter
4 cups sliced baby Portobello mushrooms
½ cup Italian seasoned bread crumbs
Salt and pepper to taste
Optional 1 cup water to thin out sauce

(Hearty red wine and mushroom sauce.)

Instructions:

Simmer red wine in a sauce pan with garlic and rosemary and reduce to half.  Once reduced, set aside and discard garlic and rosemary.  In a large pan, melt butter over medium heat, and sauté mushrooms.  Add breadcrumbs and reduced red wine, and mix until flavors are fully incorporated.  Continue to cook over a low heat until the desired consistency.  Use some water to help thin out sauce if necessary.  Add salt and pepper to taste.  Serve as a sauce over chicken, beef, or pork.

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