Hunters sauce


  • 200 g mushrooms
  • 100 g butter
  • 40 g shallot chopped
  • 4 dl dry white wine
  • 4 dl veal stock or veal gravy for a strong sauce
  • 1 tbsp tbsp chopped parsley
  • 1 tsp tsp tarragon minced


  • Cut the mushrooms into slices. Heat half the butter in a shallow pan and sauté the mushrooms for 1 minute over medium heat. Add the shallot and sauté for another 1 minute, being careful not to discolour the shallot.
  • Place in a sieve and drain the cooking liquid.
  • Return to the pan, deglaze with the wine and reduce by half over medium heat. Add the veal stock or gravy and simmer gently for 15-20 minutes, until the sauce is thick enough to stick to a spoon.
  • Remove the pan from the heat and whisk in the remaining butter and spices. Check the taste and add salt and pepper if needed.
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