Ingredients

Steps

• Peel and mince the mushrooms.
• Heat 15g of butter and 15g of olive oil in a pan.
• Fry the mushrooms until slightly browned.
• Add the minced shallots and immediately remove half of the butter from the pan.
• Pour in 290ml of white wine and 50ml of brandy.
• Reduce the liquid by half over heat.
• Stir in 290ml of half-glaze, 150ml of tomato sauce, and 15ml of meat-glaze.
• Boil the mixture for five minutes more.
• Stir in the chopped parsley to complete the sauce.