Chasseur sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | quart | Demi glace; (no roux) |
| 2½ | pounds | Button mushrooms; sliced |
| 1 | cup | Shallots; brunoise |
| As needed olive oil | ||
| 2 | cups | White wine |
| 2 | cups | Red wine |
| 3 | cups | Roma tomato; seed, peel, small dice |
| ½ | cup | Italian flatleaf parsley; minced |
| TT kosher salt | ||
| TT black pepper | ||
Directions
1. Saute shallots and mushrooms in olive oil.
2. add both wines and reduce until almost dry.
3. add demi-glace and simmer for 15 minutes, skim the surface as needed.
4. add tomato & parsley, season as needed.
5. if needed thicken with arrowroot or thin with vegetable stock.
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 559 by CuisineArt <CuisineArt@...> on Jan 19, 1998