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1/2 lb. fresh mushrooms
2 Tbsp. butter
salt and pepper to taste
2 Tbsp. finely chopped
1/3 c. plus 1 Tbsp. Madeira
1 c. chicken broth
2 tsp. tomato paste
1 tsp. arrowroot or cornstarch

Thinly slice the mushrooms, about 3 cups. Heat the
butter in a skillet and add the mushrooms. Cook, stirring and
shaking the skillet until wilted. Add salt and pepper to
taste. Cook about 5 minutes. Add shallots and toss. Add 1/3
cup Madeira wine and cook about 1 minute. Add the broth. Cook
about 2 minutes and add tomato paste. Simmer about 5 minutes.
Blend the arrowroot with the remaining tablespoon of wine,
stir, simmer 10 minutes, stirring occasionally.

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