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Serves 8

2 medium Portobello mushrooms

1 quart demi glace

2 medium shallots

1 cup red wine

2 sprigs of thyme

Salt and pepper

Truffle for shaving

Removing the stem from the mushroom and scrap underside of mushroom cap to remove gills.

Chop mushrooms and shallots and place in saucepan with ¼ ounce of olive oil. Sauté until shallots soften and mushrooms give up their liquid.

Deglaze pan with red wine. Add the demi glace and thyme and bring liquid to a simmer. Reduce until sauce coats a spoon. Strain through a fine mesh strainer.

Add shaved truffles and season with salt and pepper.