Description
A traditional French brown sauce featuring mushrooms and shallots.
Ingredients
Scale
- 2 tablespoons butter
- 1 shallot, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine
- 1 cup beef stock
- 1/2 cup tomato puree
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Melt butter in a saucepan over medium heat.
- Add minced shallot and cook until soft, about 3 minutes.
- Add sliced mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
- Pour in the white wine and let it reduce by half, scraping up any browned bits from the bottom of the pan.
- Stir in the beef stock and tomato puree.
- Bring the sauce to a simmer and cook for 15 minutes, allowing it to reduce slightly.
- Season with salt and pepper.
- Stir in the fresh parsley just before serving.
Notes
- For a richer flavor, use veal stock instead of beef stock.
- Strain the sauce through a fine-mesh sieve for a smoother texture if desired.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/4 cup
- Calories: 65
- Sugar: 3
- Sodium: 150
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 2
- Cholesterol: 10
Keywords: Hunter's Sauce, Sauce Chasseur, mushroom sauce, brown sauce, French sauce