Italienne

Espagnole with a duxelles of mushroom and cured pork. The sauce that turns leftover mushroom stalks into something worth serving.

400 ml — brown stock

200 g — button mushrooms

50 g — shallot

60 g — smoked bacon

120 ml — dry white wine

30 g — tomato purée

12 g — parsley

25 g — butter

4 g — salt

Chop the mushrooms very fine and cook them dry in butter until the pan stops steaming. A wet duxelles turns the whole sauce grey and watery.

Add the chopped cured pork and shallot, reduce the wine onto them, then the tomato paste and the espagnole.

Simmer twenty minutes without straining — this is one of the few espagnole derivatives meant to stay textured — and add parsley at the end.