Chasseur Sauce Recipe

This excellent mushroom and wine sauce will transform simple pan-fried or grilled chicken, grilled or roast pork, or rabbit dishes. To give the sauce more flavor use chestnut mushroom.

Serves 3-4

Ingredients:

2 tablespoons butter

1 shallot, finely chopped

2 cups mushrooms, sliced

1/2 cup white wine

2 tablespoons brandy

1 batch Espagnole sauce

1 tablespoon chopped fresh tarragon or chervil

Method:

1. Melt the butter in a medium or large saucepan over medium heat. Saute the shallot until soft but not brown.
2. Add the mushrooms and saute, stirring occasionally until they just begin to brown
3. Pour in the wine and brandy, and simmer over medium heat until reduced by half.
4. Add the Espagnole sauce and herbs and heat through, stirring occasionally. Serve hot.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.