Sauce chasseur, sometimes called “hunter’s sauce”, is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots.
- 4 lbs oyster mushrooms
- 2 onions
- 2 laurel leaves
- 2 Tbsp olive oil
- 1 lemon
- 1 glass white wine
- 2 tomatoes (ripe, diced)
- 3 cloves of garlic
- 1 bunch parsley
- salt and black pepper to taste
- Choose some solid and well-closed mushrooms. Clean and soak them in cold water with some lemon juice.
- Put some oil in a frying pan; brown the garlic clove in a big pot and then let them cook over high flame. Add mushrooms and let them brown on a low temperature for 5 minutes.
- After 5 minutes, add chopped onion, laurel and sage. When mushrooms are dry enough, add some minced tomatoes, parsley and wine.
- Take garlic out of the pot. Adjust with salt and pepper, let mushrooms cook for a further 3-4 minutes, take them away from the flame and place them in pots.
- Cover with a drop of olive oil, close pots ermetically and let them sterilize for about 20 minutes.
- Preserve them in a fresh place. Before tasting, they shall be warmed up in a pot.
- Serve with your favorite meat, pasta or vegetables.