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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