Throw in a saucepan put to heat a spoonful of butter, when it is hot add the mushrooms and the step ..
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| Ingredients to make duxelles sauce: |
| 4 tablespoon of butter 1 tablespoon of Picada Escalonia 100 gr. of very small chopped mushrooms 1/2 glass of dry white wine 3 dl. De Demi Gace (see demiglace sauce) or Spanish sauce (see Spanish sauce) or good veal background (see dark background) 2 tablespoons of tomato puree 1 tablespoon of chopped parsley. |
Ingredients to make duxelles sauce:
2. Make the water of the mushrooms evaporate, bathe them with white wine and let it almost completely reduce.
3. Pour the Demi Glace and the tomato puree.
4. Let cook for a few minutes until it is reduced to 2/3 of its volume.
5. With the saucepan away from the heat, throw the remaining butter, add the chopped parsley and complete the seasoning.
6. for meats.
