Judges note: This became very salty as it cooked down. We think the soy sauce contributed the salty blow. We also recommend only modest reduction.
8 oz white mushrooms
8 oz mini Bella mushrooms
1 cup merlot
2 cups beef stock
4 Tbl unsalted butter
1 Tbl low sodium soy sauce (judges: optional)
1/4 tsp dried rosemary
1/4 tsp garlic powder
salt (no) and pepper to finish
Wash and clean mushrooms, leave whole (they will size down on cooking)
Add all incredients to a medium sauce pan, cover.
Simmer for 4 hours.
Uncover and reduce liquid by about 1/4.
Serve as an appetizer or side dish.