1. Heat the olive oil in a skillet wide enough to hold all the mushrooms in a single layer. Brown the mushrooms top side down, turn over, and cook until tender. Add the garlic and toss quickly with the mushrooms. Add the seasonings and remove from pan.
2. De-glaze the pan with wine and reduce by half.
3. Add the demi-glace and bring to a boil.
4. Whip in the butter, remove from the heat, and season to taste. Pour the sauce over mushrooms and serve at once.
DONATELLO
501 POST ST.; SAN FRANCISCO
WINE: SOAVE CLASSICO
From the <Micro Cookbook Collection of Italian Recipes>.
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