Sauce Duxelles (Mushroom and Demi-glace Sauce)

Ingredients

• 2 décilitres white wine
• 2 décilitres mushroom cooking liquor
• 2 spoonfuls chopped shallots
• 1 half-litre sauce Demi-glace
• 1 and a half décilitres tomato purée
• 4 spoonfuls dry Duxelles
• 1 half-spoonful chopped parsley

Instructions

1. Put the white wine, the mushroom cooking liquor and the chopped shallots together and reduce by two thirds.
2. Add the sauce Demi-glace, the tomato purée and the dry Duxelles.
3. Let boil for 5 minutes.
4. Finish with the chopped parsley.