Recipe - Chasseur Sauce

1 One half qt Demi glace; (no roux)
2 One half pound Button mushrooms; cut or sliced up
1 cup Shallots; brunoise
As needed olive oil
2 cup White wine
2 cup Red wine
3 cup Roma tomato; seed, peel,
small dice
One half cup 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 demiglace 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 recipeludigest Volume 01 Number 559 by CuisineArt
CuisineArt@aol.com on Jan 19, 1998