Mushroom and Marsala Wine Sauce

Ingredients:
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup diced yellow onion
1 cup dry Marsala wine
1 quart CHEF SID'S VEAL DEMI-GLACE
1 teaspoon FIVE STAR GARLIC CRACKED PEPPER SEASONING

Directions:
Heat butter until foaming in a large saucepan. Add mushrooms and onions.
Cook while stirring until onions turn light golden and all liquid evaporates.
Add wine and boil until liquid is reduced by half. Stir in prepared VEAL
DEMI-GLACE and GARLIC CRACKED PEPPER SEASONING. Bring to a
boil then let simmer for five minutes. Keep hot for immediate use or chill and
reheat when needed.

This recipe produces approximately 24 - 4 ounce portions.