Heat a teaspoon of butter in a pan, until it acquires a hazelnut color, throw the steps and heat them over low heat, then, alive, add the chopped mushrooms at the last moment to prevent them from being blacked.
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| Ingredients to make sauce to the graté: |
| 200 gr. of mushrooms 6 stimpers 1 glass of white wine 1/2 l. De Demi Gace (see demiglace sauce) or Spanish sauce (see Spanish sauce) 60 gr. of butter some twigs of parsley the juice of 1/4 of lemon |
Ingredients to make sauce to the graté:
2. Remove constantly and add the wine, reduce it almost completely.
3. Add the Demi Glace.
4. Let boil gently for 10 minutes.
5. With the pan removed from the heat, incorporate the butter, a teaspoon of chopped parsley and the lemon juice, all this while stirring.
6. for meats.
