Rosemary Mushroom Sauce

1 Tbsp EVO oil
1 c chopped green onions
8 oz sliced mushrooms
4 garlic cloves, minced
1/4 c chopped fresh parsley, divided
1 1/2tsp chopped fresh or 1/2 teaspoon dried rosemary
1 tsp balsamic vinegar (see below)
1 c dry red wine
10 oz broth (optional as to which)
8 oz tomato sauce

Sauté the first two ingredients in EVO oil in a large skillet until browned. Add the garlic and just let it flavor the mix. Add a cup of wine to the skillet, and reduce about 20%. Combine 2 tablespoons parsley, rosemary, and remaining ingredients. Bring to a boil; cook until reduced to 2 cups (about 15 minutes), stirring frequently. Serve hot over an entrée, and sprinkle with 2 tablespoons parsley.

balsamic vinegar, substitute a mixture of :

1/4 tsp red wine vinegar and
1/2 tsp extra-virgin olive oil
1/4 tsp brown sugar