About the Recipe
Ingredients
2 knobs of butter
Finely chopped shallot
4 sliced chestnut or button mushrooms
1 tsp. tomato puree
Shot of brandy
1 beefsteak tomato chopped, remove seeds
Ladle of fresh chicken stock
2 tbsp. double cream
1 pinch of salt and 1 pinch of black pepper
Preparation
Step 1
Heat two knobs of butter in a pan and mix in shallot until melted.Add mushrooms, stirring all the time.
Step 2
As the mushrooms start to soften, add tomato puree and keep stirring.
Step 3
Add a shot of brandy and flambe it, shaking the pan continuously. The moment the flames stop, add fresh tomatoes and chicken stock.
Step 4
Stir, and reduce it by one third and add cream
Step 5
Bring it up to the boil and reduce until the sauce just starts to thicken. Add the salt and pepper to taste.
Step 6
Stir again while shaking the pan over the heat. Serve as an accompaniment.
©foodnetwork
©foodnetwork