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Title: Chasseur Sauce Categories: Sauces Yield: 1 Servings 1 1/2 qt Demi glace; (no roux) 2 1/2 lb Button mushrooms; sliced 1 c Shallots; brunoise As needed olive oil 2 c White wine 2 c Red wine 3 c Roma tomato; seed, peel, -small dice 1/2 c Italian flatleaf parsley; -minced TT kosher salt TT black pepper 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 |