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

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