• ½ pt. Espagnole sauce
• 4 shallots
• 6 mushrooms
• 1 tablesp. olive oil
• ⅛ pt. stock
• ⅛ pt. white wine! (optional)
• parsley stalks sprig of thyme
• 1 bay leaf
• salt and pepper

Chop the shallots and mushrooms and very gently cook them for 10 min. in the olive oil. Add the stock, wine (if used), herbs and spices and simmer gently until reduced by half. Add the Espagnole sauce and cook gently for 20 min. Season and lift out the herbs.

Serve with fish and meat.