• 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

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