MirepoixMushrooms and shallot in butter, white wine, tomato and Espagnole. The hunter's sauce: fast, and built in the pan the meat came out of.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Frying pan, wooden spoon |
| Mother sauce | Espagnole |
- 150 g — button mushrooms
- 40 g — shallot
- 30 g — butter
- 120 ml — dry white wine
- 120 g — ripe tomatoes
- 200 ml — brown stock
- 5 g — tarragon
- 8 g — parsley
- Fry the sliced mushrooms in hot butter until the water has gone and they squeak. Only then add the shallot — added together, the shallot burns while the mushrooms are still boiling in their own liquid.
- Deglaze with the wine and reduce by two-thirds. Add the chopped tomato and the Espagnole, simmer ten minutes, and finish with tarragon and parsley off the heat.
Chicken, rabbit, veal escalope, pan-fried pork.
Compared with Espagnole
- Added: button mushrooms 150 g, shallot 40 g, dry white wine 120 ml, ripe tomatoes 120 g, tarragon 5 g, parsley 8 g
- Not used: plain flour, smoked bacon, carrot, onion, celery, tomato purée, thyme, bay leaf, salt
- Different amount: brown stock 200 ml (Espagnole: 700 ml)
- Same amount: butter 30 g
Both recipes serve 4.
- One serving (1 of 4): button mushrooms 37.5 g, shallot 10 g, butter 7.5 g, dry white wine 30 ml, ripe tomatoes 30 g, brown stock 50 ml, tarragon 1.25 g, parsley 2 g
- Double batch (8 servings): button mushrooms 300 g, shallot 80 g, butter 60 g, dry white wine 240 ml, ripe tomatoes 240 g, brown stock 400 ml, tarragon 10 g, parsley 16 g
In the same library
- Chicken chasseur — 55 min · Easy
- Bercy — 35 min · Medium
- Italienne — 40 min · Medium
- Milanaise — 40 min · Easy
- Poulette — 30 min · Medium
- Steak au poivre — 20 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 41