Chasseur Sauce
Ingredients
- 28 g butter
- 240 ml sliced white mushrooms
- 60 ml chopped shallots (from 1 large, or 2 small shallots)
- 240 ml white wine
- 960 ml demi-glace
- 240 ml diced tomatoes
- 1 tablespoon chopped parsley
Instructions
-
Gather the ingredients.
-
In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
-
Add the wine, heat until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced by about three-fourths.
-
Add the demi-glace and the diced tomato, then lower heat to a simmer and reduce for about 5 minutes.
-
Stir in the chopped parsley and serve right away.
Notes
Nutrition
**Serving size** 16 servings (57 g each)
**Calories** 83 kcal
**Fat** 5 g
**Saturated fat** 3 g
**Unsaturated fat** 0 g
**Cholesterol** 12 mg
**Sodium** 313 mg
**Carbohydrates** 5 g
**Fibre** 1 g
**Sugar** 2 g
**Protein** 4 g
Imported from Mela.
