|Mushrooms||4 Ounce (125 Gram)|
|Butter||1 Ounce (25 Gram)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Sauce||3⁄4 Pint (450 Milliliter)|
|Tomato puree||2 Tablespoon|
|Chopped mixed herbs||3 Tablespoon|
Chop the mushrooms and shallots finely.
Melt half the butter in a pan, add the mushrooms and shallots and cook for 5 minutes.
Stir in the wine and cook until reduced by half.
Stir in the sauce brun, tomato puree, and salt and pepper to taste.
Remove from the heat and stir in the remaining butter and herbs.
Serve immediately, with roast or grilled beef or lamb.