1 stick butter
5 c. beef stock
1 lb. fresh mushrooms, thinly sliced
1 lg. minced onion
3 tbsp. tomato paste
1/2 c. vermouth or red cooking wine

1. Melt butter on medium low heat.

2. Add mushrooms and onions and cook about 10 minutes.

3. Stir in tomato paste.

4. Add stock and vermouth and simmer 10 minutes to blend flavors.

5. Salt and pepper to taste.

6. Serve with grated Parmesan cheese.