Sauce aux Champignons

This mushroom sauce goes well with Pierre's Hachis Parmentier, his French version of Shepherd's Pie, a meat and potato dish.

INGREDIENTS

1/4 pound fresh mushrooms
2 tablespoons butter
3/4 cup finely chopped onion
1/2 teaspoon finely minced garlic
Salt and freshly ground pepper
1/4 cup dry white wine
1-1/2 cups chopped canned tomatoes
1/4 cup heavy cream

PREPARATION

1. Slice the mushrooms thinly. There should be about 2 cups. Set aside.

2. Melt 2 tablespoon of butter in a saucepan and add the onion and garlic. Cook until the onion wilts.

3. Add the mushrooms and salt and pepper to taste. Cook, stirring often, until the mushrooms give up their liquid. Cook until this liquid evaporates.

4. Add the wine. Cook until wine almost evaporates. Add tomatoes and stir. Cover and cook about 15 minutes at a low simmer.

5. Stir the remaining butter into the sauce and add the cream. Bring to the boil and serve hot.

YIELD

4 servings