Wild Mushroom Sauce

[Stocks and Sauces]

30g/1oz butter

2 shallots, chopped

110g/4oz wild mushrooms

55g/2oz flat mushrooms, sliced

425ml/¾ pint brown stock

100ml/3½fl oz dry white wine

170g/6oz unsalted butter, chilled and cut into small pieces

1. Melt the butter in a pan, add shallots and cook until soft. Increase heat and cook until golden brown.

2. Add the mushrooms and cook for 1-2 minutes.

3. Add the stock and wine. Remove the mushrooms with a slotted spoon and reserve. Boil the stock and wine until reduced to about 150ml/¼ pint. Lower the heat.

4. Using a small whisk and plenty of continuous whisking, gradually add the unsalted butter piece by piece. This process should take about 5 minutes and the sauce should be thick and creamy. Check the seasoning and adjust if necessary.

5. Return mushrooms to the sauce and serve.