When cleaning the mushrooms, wash them rapidly: do not let them stand in water or they will turn brown.
Heat a little of the butter in a sauté pan. When it is starting to turn brown, add the mushrooms and sauté over a high heat. Add the meat glaze.
In a separate pan boil the Madeira to reduce it a little; then, away from the heat, add it, slightly cooled, to the sauce. Add the rest of the butter while stirring. Adjust the seasoning before serving.
© 1988 Keith Floyd estate. All rights reserved.