Mushroom Red Wine Sauce

1 cup sliced baby Portobello mushrooms
1-1½ cups of Merlot red wine
1-1½ cups chicken stock
2 tablespoons butter
1 sprig rosemary
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons Italian seasoning




Melt butter in a medium sized saucepan over medium heat. Sauté mushrooms until tender. Add salt, pepper, garlic, rosemary, and Italian seasoning. Stir together. Add 1 cup of red wine and chicken stock. Reduce to medium low heat until sauce thickens, about 4-5 minutes. Serve as a sauce for meat dishes, or even over some pasta.