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 minutes. Finish the sauce off the flame by adding the remaining butter and, at the last minute, the chopped parsley and dash of lemon juice. This sauce should be quite thick.
© 1988 Keith Floyd estate. All rights reserved.