How to make it

  • Heat the olive oil and butter in a pan, add the shallots and bacon and, stirring occasionally, cook gently for some 4 to 5 minutes, or until the shallots have softened and the bacon is lightly browned;
  • Add the mushrooms and, stirring occasionally, cook for a further 1 to 2 minutes or so;
  • Add the red wine and stock, increase the heat and, still stirring occasionally, simmer until the liquid has reduced by half or to desired consistency;
  • Season, to taste, with salt and pepper;
  • Serve.

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