Chasseur Sauce
6 medium Mushrooms
15g (½oz) Butter
25g (1oz) Shallots
300ml (½ pint) White Wine
300ml (½ pint) Stock
150ml (¼ pint) Tomato Sauce
2 tbsp Brandy
1 tbsp Parsley
Finely chop or mince the mushrooms and shallots.
Place the butter in a saucepan and add the shallots, fry gently for 2 minutes.
Add the mushrooms and fry until lightly browned.
Add the wine, stock, tomato sauce and brandy, bring to the boil and simmer uncovered for 5 minutes.
Add the chopped parsley before serving.
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