Ingredients
3 mushrooms, sliced
1 shallot, minced
1 cup white wine
1 quart sauce espagnole
2 Tblsp butter
Preparation
Sauté several sliced mushrooms with a minced shallot in butter. Add cup of white wine and reduce to 2 oz. Add brown stock and a peeled, seeded and chopped tomato. Simmer 5 minutes; do not strain.
