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Mushroom sauce (sauce chasseur)
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Prep Time:
2 minutes
Cook Time:
15 minutes
Total Time:
17 minutes
Ingredients:
  • 50g butter
  • 20.00 ml plain flour
  • 3 green shallots, ends trimmed, finely chopped
  • 100g button mushrooms, sliced
  • 125ml (1/2 cup) dry white wine
  • 125ml (1/2 cup) chicken style liquid stock
  • 100ml tomato puree
  • 20.00 ml chopped fresh continental parsley
  • 20.00 ml brandy
  • Salt & freshly ground black pepper
Instructions:
  • In a medium saucepan, melt the butter over gentle heat until it starts to foam. Mix in the flour using a wooden spoon for about 2 minutes until well combined.
  • Next, toss in the green shallots and mushrooms, cooking them gently for 2 minutes until the mushrooms are tender. Then, introduce the wine, stock, tomato puree, parsley, and brandy to the mix.
  • Turn up the heat to medium-high and bring the mixture to a boil, stirring continuously. Lower the heat to a simmer and cook, stirring, for 6 minutes until the sauce lightly thickens and coats the back of a spoon. Season with salt and pepper to taste.

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