Fonds De Braisage

Ricardo Soares

Ricardo Soares

19th January 2011

Fonds De Braisage

1. SWEAT THE SHALLOTS WITHOUT COLOUR IN THE BUTTER FOR 5 MINUTES.
2. ADD THE MUSHROOMS AND C...

Ingredients

  • 40g BUTTER
  • 200g SHALLOTS (FINELY SLICED)
  • 300g BUTTON MUSHROOMS (FIRM WHITE) WASHED IN THE JUICE OF 1/2 A LEMON & FINELY SLICED.
  • 300ml WATER
  • 600ml NOILLY PRAT

Method

1. SWEAT THE SHALLOTS WITHOUT COLOUR IN THE BUTTER FOR 5 MINUTES.
2. ADD THE MUSHROOMS AND CONTINUE TO SWEAT FOR 5 MINUTES.
3. ADD THE NOILLY & WATER AND CONTINUE COOKING.
4. REDUCE BY 1/4.REMOVE FROM THE HEAT,COOL & REFRIGERATE.