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4
ServingsEasy
By Brigit Binns
Published 2012
Make the sauce
Bring a large pot of water to a boil. In a large frying pan over medium-high heat, melt the butter. Add the shallot and sauté until lightly golden, 2–3 minutes. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes. Add the flour and stir to incorporate. Stir in the wine and the bro