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Coarsely chop the mushrooms.
Pour a little oil into a sauté pan.
Add 60 ml (1/4 cup) Madeira or Port. Reduce.
Add 1 minced shallot. Sweat for a few minutes.
Add the mushrooms.
a clove of garlic, cut into 3 or 4 pieces
Add 400 ml (1 ½ cups) thickened brown stock. Reduce over low heat.
And a sprig of thyme – you can tie the stem with a string to the pan handle to make it easier to remove at the end of the cooking time.
You can adjust the texture of the sauce – thinner to serve with a roast or thicker with a filet mignon. Correct the seasoning with salt and pepper and serve.