A French sauce, perfect for game and meat dishes.

Ingredients

  • 275 ml sauce espagnole
  • 150 g raw, chopped mushrooms
  • 1 tblsp butter
  • 1 tblsp olive oil
  • 1 tsp chopped shallot
  • 3 tblsp brandy
  • 4 tblsp white wine
  • 2 tblsp tomato puree
  • 1 tsp chopped parsley
  • 1 tsp chopped tarragon

Method

  • Fry the mushrooms in the butter and oil until light brown.
  • Add the chopped shallot, brandy and wine.
  • Bring to the boil and add the sauce and tomato puree.
  • Boil for a few minutes, then add the parsley and tarragon to finish.

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