- 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
Fonds De Braisage
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
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.
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