Sauce Chasseur aux champignons

Name: Sauce Chasseur aux champignons
Total time: 35 min
Yield: Serves 4
Cuisine: Île-de-France
Ingredients: 500 ml (2 cups) brown veal stock; 300 g (11 oz) button mushrooms, sliced; 200 ml (¾ cup) dry white wine; 3 shallots, finely chopped; 2 tomatoes, peeled and chopped; 100 ml (½ cup) cognac; 50 g (2 oz) unsalted butter; 1 bunch of fresh tarragon, chopped; 1 tbsp all-purpose flour

Chasseur mushroom and tomato sauce

⏱ 35 minServes 4Medium145 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 ml (2 cups)brown veal stock
300 g (11 oz)button mushrooms, sliced
200 ml (¾ cup)dry white wine
3shallots, finely chopped
2tomatoes, peeled and chopped
100 ml (½ cup)cognac
50 g (2 oz)unsalted butter
1bunch of fresh tarragon, chopped
1 tbspall-purpose flour

500 ml (2 cups) brown veal stock
300 g (11 oz) button mushrooms, sliced
200 ml (¾ cup) dry white wine
3 shallots, finely chopped
2 tomatoes, peeled and chopped
100 ml (½ cup) cognac
50 g (2 oz) unsalted butter
1 bunch of fresh tarragon, chopped
1 tbsp all-purpose flour

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (26 cm / 10 in)

1 long kitchen lighter

1 sturdy hand whisk

1 fine-mesh strainer

1 chef’s knife (20 cm / 8 in blade)

1 cutting board

1 warmed sauceboat for serving

1 wooden spoon

03 — Method

Melt the butter in a sauté pan over medium heat and sweat the chopped shallots for 5 minutes without browning.
Add the sliced mushrooms and cook over high heat for 8 minutes until they release their liquid.
Sprinkle with the flour and stir for 2 minutes to cook the roux.
Pour in the cognac and carefully flambé, then add the white wine and reduce by half over high heat.
Whisk in the chopped tomatoes and brown veal stock, avoiding lumps.
Simmer gently for 15 minutes, then strain if you like.
Off the heat, stir in the chopped tarragon, taste and adjust the seasoning, and serve hot.