Peel and mince the mushrooms. Heat the butter and the olive oil in a vegetable-pan.
Add the mushrooms and fry until they are slightly browned. Now add the minced shallots, and immediately remove half the butter.
Pour white wine and liqueur brandy into the stewpan; reduce this liquid to half, and finish the sauce with the half-glaze, tomato sauce and the meat-glaze.
Set to boil for five minutes more, and complete with the chopped parsley.
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