8 oz (227 g) white button mushrooms, finely chopped

1 shallot, finely chopped

2 tablespoons (30 ml) butter

1/2 cup (125 ml) white wine

2 tablespoons (30 ml) chopped fresh chives

Salt and pepper

In a skillet over medium heat, brown the mushrooms and shallot in the butter. Season with salt and pepper. Deglaze with the wine. Bring to a boil and reduce until almost dry. Add the chives.

Use as a garnish for the Cream of Brie Soup.

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