Ingredients
• 1 brown onion, finely chopped
• 1 clove garlic, crushed
• 150g button mushrooms, thinly sliced
• 3 sprigs tarragon, leaves picked, chopped
• ½ cup red wine
• 1 cup beef stock
• ¼ cup thickened cream
• Sea-salt flakes and freshly ground black pepper, to season
Method
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Put onion, garlic and mushroom in a large saucepan over a medium heat and cook for 10 minutes or until mushroom has softened.
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Add tarragon and wine. Bring to the boil and cook until reduced by half. Add stock and bring back to the boil. Cook for 5 minutes or until reduced by a quarter. Stir in cream. Bring to the boil, then season and serve.
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