Thoroughly rinse any fresh produce and pat dry. Combine mushrooms, seasoning blend, and 2 tsp. olive oil in one section of provided tray. Cover tray with a damp paper towel and microwave until tender, 2-3 minutes. Carefully remove tray from microwave. In a mixing bowl, combine cornstarch, red cooking wine, tomato paste, demi-glace, and 1/4 cup water. Add cornstarch-wine mixture and beef to mushrooms and stir to combine. Add mashed potatoes in an even layer to empty section of tray. Cover tray with a damp paper towel. Microwave until sauce is thickened slightly and beef is heated through, 2-3 minutes. Carefully remove from microwave and stir to combine. To serve, garnish potatoes with crispy onions. Stem parsley, reserving whole leaves. Top beef with parsley. Bon appétit!

Preheat oven to 375 degrees. Thoroughly rinse any fresh produce and pat dry. Divide mushrooms, seasoning blend, and 2 tsp. olive oil evenly between both sections of tray. Cover tray with foil and place on baking sheet. Bake covered in hot oven until mushrooms are softened, 12-15 minutes. Carefully remove tray from oven. Combine mushrooms into one section. Tray will be hot! Use an utensil and oven mitt. In a mixing bowl, combine cornstarch, red cooking wine, tomato paste, demi-glace, and 1/4 cup water. Stir to combine. Add cornstarch-wine mixture and beef to mushrooms and stir to combine. Add mashed potatoes in an even layer to now-empty section of tray. Cover tray with foil. Bake covered in hot oven until sauce is thickened and bubbling, 15-18 minutes. Carefully remove tray from oven and stir to combine. To serve, garnish potatoes with crispy onions. Stem parsley, reserving whole leaves. Top beef with parsley. Bon appétit!