Duxelles Sauce

Ingredients

• 2 décilitres white wine
• 2 décilitres mushroom cooking liquid
• 9 spoonfuls shallots, minced
• 0.5 litre demi-glace (rich brown sauce)
• 1.5 décilitres tomato purée
• 4 spoonfuls dry duxelles (finely minced mushrooms and shallots)
• 0.5 spoonful parsley, minced

Instructions

1. Reduce the white wine and mushroom cooking liquid together by two-thirds. Add the minced shallots to this reduction. Incorporate the demi-glace, tomato purée, and dry duxelles. Bring to a gentle boil and maintain for 5 minutes. Finish with the minced parsley.