saute fresh chopped/ sliced white button mushrooms in a little olive oil and butter. Add fresh ground pepper, a glug of red wine, a couple of dashes of Worcestershire, a little beef broth, a spoonful of William Sonoma beef demi glace, garlic powder, a dash of sea salt…and a generous handful of chopped herbs–thyme, chives, rosemary…..
serve over the sauteed cubed sirloins from the locally sourced cow….bon appetite
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