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- Heat butter in a saucepot over medium-high heat. Add onion; cook until tender, about 5 minutes, stirring occasionally. Add mushrooms; Add garlic, thyme, salt and pepper; cook until fragrant. Add flour; cook until lightly browned, about 2 minutes, stirring constantly. Add tomato paste; cook 1 minute. Deglaze saucepot with wine. Add stock; heat to a simmer. Reduce heat to medium-low; cook until thickened. Fold in cream. Makes about 4 cups.
- Deep-fry a portion of Red Battered Jumbo Crinkle Cut Fries at 350°F until golden brown and crisp, about 5 minutes; sprinkle with seasoning.
- Spread a portion of butter onto cut sides of the bread; toast, buttered side down, on flat-top griddle until lightly browned.
- Spread bottom half of bread with mayonnaise, top with cheese, lettuce, tomatoes and Red Battered Jumbo Crinkle Cut Fries.
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