Ingredients
1 bottle La Crema Pinot Noir 2 pounds Plugra Butter cut into 1/2 x 1/2-inch cubes 2 ounces dark balsamic vinegar Shitake mushroom stems 1 bunch thyme sprigs 2 each bay leaves 1 teaspoon whole peppercorns 1/2 cup diced carrot 1/2 cup diced celeryDescription
The Food Channel
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