Small Sauces: Mushroom

Sauté 8 oz (240 g) sliced mushrooms and 1 oz (30 g) minced shallots in 2 oz (60 g) butter until browned. Add 1 qt (960 L) demi-glace and simmer about 10 minutes. Add 2 oz (60 mL) sherry and a few drops of lemon juice.