Preparation info

  • Difficulty

    Easy

  • Serve with Chops, Steaks, Barbecued Chicken – Enough for

    4

Appears in

The essence of being a good cook is all about having patience and being prepared for situations. If you suddenly want to make a sauce, it is utterly boring if you have to simmer ingredients for a while first. So, if you are practical, every now and again you could make some of this sauce in advance and freeze it in little old yoghurt tubs or ice-cube trays. Then when a whim hits you, as it did me in the Snowy Mountains, you already have some ready.

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Ingredients

  • 50 g (2 oz) butter
  • 6 shallots, finely chopped
  • 225 g (8 oz) wild mushrooms, chopped – or use field mushrooms if you can’t get any
  • 1 wineglass red wine
  • 150 ml (5 fl oz) beef stock
  • 2 tablespoons tomato purée
  • salt
  • freshly ground black pepper

Method

Melt the butter in a medium pan and fry the shallots for about 3-4 minutes, until softened. Add the mushrooms and cook for 2 more minutes. Pour in the red wine and stock, then stir in the tomato purée. Bring to the boil and simmer for 5 minutes. Season to taste with salt and pepper, then serve the sauce as it is or whizz until smooth in a food processor or blender.

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