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- 2 Onions
- 1 lb of mushrooms
- 25 cl of Port wine
- A pinch of rosemary
- 1 dl of Cream
- 25 cl of brandy
- Stir-fry the onion cut in julienne with a little of rosemary and once it has cooked a little, add the mushrooms, salt and pepper.
- Add the brandy and Port wine and let it boil down until everything is dry. Add a dash of cream and rectify the seasoning. Process and strain it.
- If necessary, lighten it with water.
Recipe originally from sauce recipe