Wild Mushroom Brandy Demi-Glace Sauce

2 T. olive oil
1 red onion, thickly sliced
Dash Salt (or to taste)
1 pound assorted mushrooms, including porcini, cremini, oyster, wood ear and white button
1 bay leaf
1 tablespoon chopped garlic
1/4 cup Brandy
1 cup demi-glace

Use over grilled chicken or steak!

In a large saute pan over high heat, add olive oil. Add the red onion and saute until tender. Season with salt. Add the mushrooms and bay leaf and cook until mushrooms begin to brown, about 4 to 5 minutes. Deglaze the pan with the Brandy. Add the garlic and cook for 2 minutes. Add the demi-glace and reduce the heat to medium-low. Let simmer for 10 minutes or until the sauce coats the back of a spoon.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user FINALLYHEALTHY2.