Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4-6
Peel and mince the mushrooms. Heat the butter and the olive oil in a vegetable-pan.
Add the mushrooms and fry until they are slightly browned. Now add the minced shallots, and immediately remove half the butter.
Pour white wine and liqueur brandy into the stewpan; reduce this liquid to half, and finish the sauce with the half-glaze, tomato sauce and the meat-glaze.
Set to boil for five minutes more, and complete with the chopped parsley.
By Deborah Reddihough
See more sauce recipes (7)