Ingredients (serves 4):

• 30g of butter
• 4 shallots
• 100g of white mushrooms
• 1 glass of good claret
• 1 glass of warm water
• 1 cube of veal stock
• salt
• 1 pinch of sugar
• 1 pinch of Espelette pepper
• 1 laurel leaf
• 130g of cream
• 50g of butter

Instructions:

• Peel and chop the shallots. Rinse and slice the mushrooms.
• Pour the lemon juice over to prevent them from browning.
• Melt the butter in a saucepan and brown the shallots for 3 minutes.
• Add the mushrooms, stir and leave to cook for 5 minutes before adding the wine, water and cube of veal-stock.
• Season with salt, sugar, Espelette pepper and laurel.
• Finally add the cream and leave to cook for 15 minutes. Remove the laurel leaf before serving.