Hunter's sauce with syrup Sirop de Liège
Average
30 mins
Ingredients
4 p.
- 250 g white mushrooms
- 2 shallots
- 10 cl red wine
- 1 tbsp tomato puree
- 20 cl veal stock
- 30 g butter
- 1 tbsp syrup, Liège
- 1 tbsp chopped parsley
Recipe
30 mins
Preparation:
10 mins
|
Cooking:
20 mins
|
Marinating:
1
Clean the mushrooms and slice them thinly. Peel and finely dice the shallots. The precision of the cut ensures even cooking and a well-bound sauce.
2
Melt the butter in a frying pan. Sweat the shallots for 2 min, then add the mushrooms and let them release their water and brown for 6 min over a high heat.
3
Deglaze with the red wine and reduce by half. Stir in the tomato purée and mix to coat well, scraping up the juices from the bottom of the pan.
4
Pour in the veal stock and Sirop de Liège. Simmer gently for 10 minutes, until the sauce coats the back of a spoon. Season with salt and pepper to taste.
5
Sprinkle with freshly chopped parsley just before serving. Coat your meat directly or serve the sauce in a gravy boat. Serve piping hot to enjoy all the aromas.
| Energy | 298 kJ / 71 kcal |
|---|---|
| Fat (of which saturates) | 3.8 g |
| Carbohydrates (of which sugars) | 4.3 g (2.9 g) |
| Fibres | 1.2 g |
| Proteins | 1.8 g |
| Salt | 0.25 g |
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