🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
Easy
By Keith Floyd
Published 1988
In a sauté pan, heat a little of the butter until light brown; add the shallots and cook slowly. Then add the mushrooms, finely chopped at the last moment to keep them from turning brown. Cook the mushrooms on a very high flame, stirring constantly to let the juices reduce. Add the white wine and reduce it almost completely. Then add the meat glaze.
Simmer over a low flame for 10 minute
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement