Mushroom Chasseur

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.

Mushroom Chasseur

Total Time: 40 minutes

Serving Size: 12

Calories per serving: 118,94

Fat per serving: 3,02g 5%

Saturated fat per serving: 0,43g 2%

Carbs per serving: 16,15g 5%

Protein per serving: 6g 12%

Fiber per serving: 5,02g 20%

Sugar per serving: 4,64g

Sodium per serving: 138,17mg 6%


  • 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


  1. Choose some solid and well-closed mushrooms. Clean and soak them in cold water with some lemon juice.
  2. 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.
  3. After 5 minutes, add chopped onion, laurel and sage. When mushrooms are dry enough, add some minced tomatoes, parsley and wine.
  4. 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.
  5. Cover with a drop of olive oil, close pots ermetically and let them sterilize for about 20 minutes.
  6. Preserve them in a fresh place. Before tasting, they shall be warmed up in a pot.
  7. Serve with your favorite meat, pasta or vegetables.
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