Mushroom Sauce

Preparation info

    • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

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  • 1 oz (25 g) unsalted butter
  • 3 shallots, chopped


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