|
Ingredients
|
Quantity
|
|
Button mushrooms(sliced)
|
55gms
|
|
Butter
|
30gms
|
|
Parsley and tarragon (chopped )
|
1 tsp
|
|
Shallots (chopped)
|
15gms
|
|
Demiglace
|
300ml
|
|
Tomatoes (concassed)
|
115gms
|
|
White wine (dry)
|
75ml
|
Melt the butter in a small pan. Add chopped shallots and
cook gently for 2 to 3 minutes without discolouring. Add mushrooms. Cover with
a lid and cook gently for 2 to 3 minutes. Strain off the heat. Add wine and
reduce to half. Add tomatoes. Add demiglace. Simmer for 5 to 10 minutes. Check
for seasoning and add tarragon and parsley. Serve with fried steaks, chops,
chicken, etc. , e. g. Noisette d’ Agnean Chasseur.
