6 tbsp. butter, cut into small pieces
3 tbsp. extra-virgin olive oil
2 shallots, finely chopped
1 lb. fresh Cremini mushrooms, sliced
1 cup red wine
1 cup chicken stock
2 tbsp. honey
1 tbsp. Jake's Southwestern Hickory dry seasonings
2 tsp. cornstarch mixed with 1 tbsp. water
2 tbsp. sherry
1 tbsp. chopped chives
1 tbsp. chopped parsley
salt and freshly ground black pepper, to taste

Preheat oven to 500°F.

Heat 1 tablespoon butter and 3 tablespoons oil in a large skillet over high heat and shallots; cook for 1 minute. Add mushrooms; cook for 5 minutes. Add red wine; bring to a boil. Reduce to medium; cook until mix is syrupy, 8 to 10 minutes.

Add stock, honey and Jake's Southwestern Hickory Dry Seasonings; reduce slightly, 4 to 5 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2 to 3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper. Enjoy!

Submitted by: Jake's BBQ Sauce Company