To create your smoke box: Place the wood chips in the bottom center of the pot. Take four foil sheets and crumple them into balls. Arrange the foil balls around the wood chips. Put the pot on the stove and turn the flame to medium high. Cover the pot.

Puncture the foil pan in multiple places. Keeping the mushrooms in large chunks, place the mushrooms in the foil pan. Once you start to see smoke, place the pan on the foil balls in the pot and recover the pot.

Let the mushrooms smoke for a half hour. Remove the mushrooms and let them cool. Once cooled, chop and rip the mushrooms into bite-size portions.

Soak the wood chips in water for a half hour. Drain.

Heat oil in a sauté pan. First add the julienned shallots and sweat till translucent.

Next add the mushrooms and cook till they have rendered down and are supple.

Add the garlic and cook till fragrant. Season with a pinch of salt and pepper.

Now add the wine and beef stock and reduce for six to eight minutes. Lower the heat and check for seasoning.

Add the margarine and incorporate until the sauce thickens and has a nice sheen.