Sauce aux Champignons (Mushroom Sauce)

Ingredients

• 3 décilitres mushroom cooking liquor
• 3 quarters of a litre sauce Allemande (or thickened fish Velouté when the sauce is for fish)
• 100 grammes small turned mushroom caps

Instructions

1. Reduce 3 décilitres of mushroom cooking liquor by two thirds.
2. Add 3 quarters of a litre of sauce Allemande — or thickened fish Velouté if the sauce is meant for fish.
3. Keep at a boil for a few minutes.
4. Complete with 100 grammes of small turned mushroom caps, cooked and very white.