Mushroom sauce for STEACKs
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400 g champignos de paris
< 20cl sour cream
1 clove garlic
1 small shallot
sel, poivre
fond de veau (50cl) or made up with beef cube (1/2 ?) lastime used 1/4, not enuf
EVOO
cognac +5cl 
1/2 jus de citron


EVOO in poele,
shallot minced, then ail, then lemon and shrooms 
when ready (~15mn), add fond, poivre sel?
cognac, 
cook some more,
cool down and stir in cream (not too much) laisser epaissir.