Makes 2 cups

Use this sauce over chicken, cornish hen, veal, pork, fish and pasta.

1 quart chicken stock, home made
1 cup diced vidilia onion
1/4 pound small fresh shitake mushrooms; caps only
1/4 cup extra virgin olive oil
1 small beefsteak tomato, finely chopped, about 4 ounces
1/4 cup minced chives
a few drops sherry vinegar
to taste salt and pepper


Reduce stock over high heat by half in a medium pan. Add onion, mushrooms and olive oil. Reduce by half again.
Season to taste with salt and pepper. Stir in the chopped tomatoes and chives. Finish seasoning with sherry wine vinegar.