• 1 tablespoon butter
  • 4 mushrooms, sliced
  • 1 clove garlic
  • 2 tablespoon whole black peppercorns
  • 1/4 cup Merlot wine (or any red wine)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoon Worcestershire sauce
  • 1/2 teaspoon finely chopped fresh rosemary



1. Melt butter in sauce pan over medium heat. Stir in the mushrooms, garlic and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic vinegar and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.    Enjoy.