Technical Stages :

• Sauté over strong heat the mushrooms with oil and 10 g butter. Add the chopped shallot and let sweat for 1 minute. Moisten with white wine. Reduce by half, then add the semi-glaze sauce and crushed tomatoes.
• After 10 minutes, away from the heat, add the butter and chopped herbs, whisking.
• USES:
• With poultry or rabbit, cut raw and fried in a pan.
• GOOD TO KNOW:
• Semi-glaze or glaze are stocks reduced until only a really concentrated juice remains.
• It will be glaze or semi-glaze depending on how long it reduced. You can make it with brown or white veal stock or fish broth.