200 ml Debic Culinaire Original
1000 ml brown chicken fond
20 g Debic Traditional butter
100 g button mushrooms
100 g smoked bacon
30 g shallots
150 ml Madeira wine
2 g salt
1 g black pepper
For the sauce, heat the butter, add diced bacon and fry it until starting to brown.
Add the sliced button mushrooms and finely sliced shallots and soften in the butter.
Add the Madeira, flame off the alcohol and reduce to a syrup texture.
Add the chicken fond and reduce by two thirds.
Add the Debic Culinaire Original.
Reduce by one third of the volume.
Pass through a sieve, season the sauce with salt and balance the acidity with some lemon juice.
Serve the sauce with some tortellini and wild mushrooms.
Foam the sauce with an immersion blender.
Top the pasta with a generous dollop of sauce.
Serve with some shaved truffles and finely sliced chives.