MUSHROOM HUNTER'S SAUCE
Hunter sauce is a rich brown sauce with an accent of tomato. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. , In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.
Nutrition Facts : Calories 330 calories, Fat 11g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 427mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
HUNTER'S SAUCE (SAUCE CHASSEUR)
Make and share this Hunter's Sauce (Sauce Chasseur) recipe from Food.com.
Provided by threeovens
Categories Sauces
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan and add mushrooms, shallots, salt and pepper to taste, and cook about 10 minutes.
- Add the wine and simmer briefly over high heat.
- Add the tomatoes and beef broth, and tarragon.
- Cook about 5 minutes, stirring occasionally.
- Blend the cornstarch with the water.
- Stir into sauce and cook until slightly thickened.
Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.7, Sodium 96.6, Carbohydrate 3.8, Fiber 0.7, Sugar 1.4, Protein 1.8
HUNTER'S SAUCE WITH MUSHROOMS
This sauce is also known as sauce chasseur. It's a nice brown sauce with mushrooms. I sometimes substitute this sauce when the recipe calls for golden mushroom soup.
Provided by PanNan
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Saute onions in butter until very tender.
- Add mushrooms and saute additional 2- 3 minutes.
- Add wine, simmer, and reduce by half.
- Add tomato puree and gravy and simmer for 5 minutes.
- Adjust seasoning to your taste with Maggi, salt and pepper.
- You can also add your favorite herbs to this sauce.
SEMI-CLASSIC HUNTER SAUCE
Provided by Regina Schrambling
Categories dinner, condiments, sauces and gravies
Time 2h15m
Yield 2 1/2 - 3 cups
Number Of Ingredients 17
Steps:
- Seed the tomatoes, reserving juices. Finely chop the tomatoes and set aside.
- Combine the beef stock in a three-quart saucepan with one cup of the wine, the reserved tomato liquid and the onion, celery, carrots, peppercorns and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for one to one-and-a-half hours, until reduced to about two cups. Strain the liquid into a bowl and discard the solids. Return the broth to the saucepan and hold over a low flame.
- While the broth is reducing, wipe the mushrooms clean and remove any tough stems. Cut the caps into quarter-inch dice.
- Heat three tablespoons of butter in a large skillet over medium-high heat. Add the diced mushrooms and optional mushroom powder and cook, stirring occasionally, until the mushrooms are tender and lightly browned, about five to seven minutes. Add the Cognac or brandy and cook, stirring, until the liquids are reduced to just a glaze. Set aside.
- Heat the remaining tablespoon of butter and the olive oil in a two-quart saucepan over medium heat. Add the shallots and sage and saute until soft but not browned, about five to seven minutes. Sprinkle with flour and cook, stirring constantly, until the shallots are coated. Raise the heat, pour in warm broth and cook, stirring, until well blended. Add the remaining half cup of wine, the diced tomatoes and sauteed mushrooms. Cook over medium heat for 10 minutes, until the sauce is slightly thickened and the flavors are incorporated.
- Serve with roast or sauteed chicken or veal, or over other meats.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
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