Ingredients Edit

• 1 shallot
• 100 g button mushrooms
• 20 g butter
• 5 cl Calvados
• 15 cl crème fraîche
• 20 cl veal stock
• salt and pepper

Direcitons Edit

1. Peel and mince the shallot.
2. Brown in about 20 g of butter.
3. Add the mushrooms, salt and pepper and continue simmering until the liquid expressed from the mushrooms evaporates.
4. Flambé using the Calvados.
5. Add the veal stock and simmer for 5 minutes to reduce the mixture.
6. Add the crème fraîche.
7. Allow to simmer until the sauce is nice and thick and creamy.