Sauce Recipes Mushroom and Wine Sauce Ingredients 1 cup button mushrooms 4 tbsp butter 3 rindless streaky bacon rashers, chopped 1 carrot, chopped 1 celery stick, chopped 3 shallots, finely chopped 1/4 cup plain flour 2 1/2 cups hot brown stock 1 bouquet garni 2 tbsp tomato purée 1/2 cup white wine 2 tbsp brandy 1 tbsp chopped fresh parsley salt and ground black pepper Preparation: 1) remove the mushroom stalks and shop them finely, slice the caps and set them aside, melt half the butter in a heavy-based saucepan and fry the bacon for 2-3 minutes, add the finely chopped mushroom stalks, with the carrot and celery, then stir in two- thirds of the chopped shallots, fry for 5 minutes until the vegetables are lightly browned. 2) Stir in the flour and cook over a medium heat for 5-10 minutes, until it is a rich brown colour, add the stock gradually, stirring until the sauce boils and thickens, add the bouquet garni and tomato purée, simmer for 1 hour, stirring occasionally. 3) Heat the remaining butter in a small pan and fry the remaining shallots until softened, add the reserved mushrooms slices and sauté until beginning to brown, then pour in the wine and brandy, simmer until the liquid is reduced by half, stir the wine mixture into the sauce, add the parsley, then season with salt and pepper, heat through, stirring occasionally, remove the bouquet garni and serve with grilled or roast pork or chicken. Read aslo: Mayonnaise Sauce and Derivatives   Aioli Sauce Bechamel Sauce   Hollandaise Sauce Food Tip on Preparing Sauces Steak Marinades Recipes  Cooking tips on Marinades and Marinating