Champagne Sauce

Make a recipe for White Sauce, following the Curry Sauce recipe

Bring the mushrooms well washed to the heat, without water, just with the moisture that remains

Leave it over low heat and shake the pan occasionally: the mushrooms release their liquid and cook

Or use canned mushrooms

Once they are soft, add the onion and champagne, let it simmer until the liquid reduces by half

Chop the mushrooms, add the White Sauce, salt, and pepper

Let it thicken a bit

If you like, you can add 1 cup of cream

Serve over fish.