Comment: This sauce is also called hunter's sauce if it incorporate some herbs like chervil and tarragon. Cognac is optional, but why not. You can also add a little cream at the end of cooking for a slightly more cohesive sauce. The version described here is to accompany red meat. For poultry, use chicken broth instead of the beef stock, and avoid brandy. For the chasseur sauce, if it accompanies game, use a game stock if possible.
The amount indicated here is to accompany a single meat. In the case of schnitzels and spaetzli, for example, double or even more the amount of sauce.
200 g button mushrooms, thinly sliced
1 shallot, finely chopped
1 clove garlic slightly crushed
2 dl beef stock (brown sauce), veal stock or game stock rather concentrated in taste
1+ dl dry white wine
1- dl cognac (opt)
chopped parsley or other herbs (a good handful) coarsely chopped
S + P
Melt butter (or a little EVOO) in a pan, sweat the shallot with a pinch of salt, add the mushrooms and the garlic.
When the mushrooms have given up their water, add the brandy and let it evaporate until there is no more smell of alcohol. Add the wine and let it evaporate until there is little liquid left. Sprinkle with a tablespoon (slightly heap) of flour. Mix, cook 1 min.
Add the stock, pepper and salt (a little) to taste (the taste will be reinforced by reducing). Reduce by ~1/3.
Off the heat add 2 knobs of butter, and the chopped herbs. Stir carefully to incorporate the butter and serve.