Chasseur

Mushrooms and shallot in butter, white wine, tomato and Espagnole. The hunter's sauce: fast, and built in the pan the meat came out of.

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.