Leave as much of the mushroom juice as possible in the pan.

To make the mushroom juice, wash the mushrooms, put them in a saucepan, cover with water and simmer for one hour.

There should be a cup or more of mushroom juice.

Add the mushroom juice and the chicken stock, lower heat and cook slowly for 15 minutes.

If the mixture seems too thick, add some of the mushroom juices or a tablespoon or two of heavy cream.

Add the reduced mushroom juice and cream and bring to a boil, stirring to dissolve, and mix in any solidified juices.

Whisk in the meat glaze and mushroom juice and reserve to the warm side of the stove.

The underpinning to the dish is a thick layer of soft polenta, ideal for absorbing the potent meat and mushroom juices.

In a saucepan, combine creme fraiche, mustard seeds and mushroom juice.

You want as much of the mushroom juice as possible in the pan.