By Chef Kurt Chausse, Aunt
Maude’s, Ames, Iowa
Eden Natural Pork
1 tbls. Unsalted Butter
1 tbls. Chopped Chalets
1 tspn. Chopped Garlic
4 oz. Mixed Exotic Mushrooms
2 fl. oz. rich Beef Stock or Demiglaze
6 Grape Tomatoes (each quartered)
TT Salt and Pepper
butter in sauce pan. Add garlic and chalets and sweat
for about two minutes.
Add mushrooms and red wine, reduce until almost dry.
Add beef stock, reduce until sauce coats the back of a
Add tomatoes, season with salt and pepper to taste.