Mushroom sauce
============== 2024-04-12


Comment: This sauce is also called hunter sauce if you add some herbs like chervil and/or tarragon. Cognac is optional, but why shortchange yourself. The version described here is to accompany red meat. For poultry, use chicken stock instead of beef stock, and avoid cognac. For the Hunter sauce, if it accompanies game, use game stock (or, failing that, beef) if possible.
Normally the sauce should be thick, that is to say not too liquid. For this, 3 possibilities, either use a bound base (uncommon commercially), or use cooking cream, or flour (singer). If using cream, reduce the amount of stock.
The quantity indicated here is to accompany meat alone. In the case of schnitzels and spaetzli, for example, double or more the quantity of sauce.


4 people

Ingredients :
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500 g button mushrooms, sliced
1 chopped shallot
2 cloves of garlic, crushed
3 dl beef stock (brown sauce), veal stock or game stock, fairly concentrated in taste.
2 dl of dry white wine
1/2 dl cognac (opt)
flour or cooking cream (see text)
butter
chopped parsley or other herbs (chervil, tarragon, a good handful) roughly chopped
S+P

Preparation :
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Sweat the shallot in a little butter + EVOO, then add the garlic and after a couple of minutes the mushrooms. Cook until they have rendered their water.
Add a tablespoon (heaped) of flour (ideally through a small sieve). Mix, cook ~1 min. Skip this step if using cream.
Add the white wine, and reduce by ~1/3.
Add the stock, pepper and salt (a little) to taste (the taste will strengthen as it reduces).
1 small shlook of cognac (opt).
Add cream if using, reduce by ~1/3.
Remove from the heat, add 2 knobs of cold butter, and the chopped herbs, stir gently to incorporate the butter and serve.