1 c. quartered fresh shitake mushrooms (available at specialty food shops)
1 tbsp. minced shallot
2 tbsp. unsalted butter
1 c. beef broth
3 tbsp. chopped sun-dried tomatoes, blanched & drained
2 c. heavy cream
1/4 c. bourbon
1 tbsp. chopped fresh parsley leaves

In a skillet cook the mushrooms and the shallot in the butter over moderately low heat, stirring, until the shallot is softened, add the broth and boil the mixture until the liquid is reduced by half. Add the tomatoes, the cream, the bourbon and the parsley, simmer the sauce, stirring occasionally for 15 to 20 minutes or until it is thickened and add salt and pepper to taste. Yield: 2 1/2 cups. This sauce is wonderful over pasta.