Heat butter and oil in a large Dutch oven over medium-high heat. Add shallots and carrots; saute sautÃ© for 10, minutes stirring. Frequently add mushrooms and; parsnips saute sautÃ©. 10 minutes add 1 Cup Red, wine, sauce rosemary and next (4 ingredients rosemary); through thyme bring to. A boil, reduce heat and simmer. 20 minutes