Hunters Sauce Mushroom Sauce Food

MUSHROOM HUNTER'S SAUCE

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.

CHICKEN CHASSEUR (HUNTER-STYLE CHICKEN)

Steps:

• Preheat oven to 375 degrees F.
• Season chicken pieces on both sides with salt and pepper. Heat a few tablespoons of clarified butter in a Dutch oven over high heat. Place chicken in skin side down and cook until golden brown. Turn the chicken over and brown the other side. Remove chicken to a baking sheet and bake in the oven until just cooked through, about 12 to 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan. Add the mushrooms, season with salt and pepper, and saute until golden brown. Add the shallots and cook for 30 seconds. Remove the pan from the heat and add the Cognac and cook until completely reduced. Add the wine and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon ("nappe") and then swirl in the butter ("monter au beurre"). Once the butter is added, the sauce can not be further reduced because it will break. Season with salt and pepper and stir in the tarragon and chervil.
• Remove the chicken from the oven and let rest for 5 minutes. Remove the breastbone from the breast. Cut each breast into 2 even pieces on the bias. Cut the legs into 2 pieces at the joint and on the bias and remove the thighbones. Serve 1 leg piece and 1 breast piece. Make sure only 1 piece contains a bone. Serve on hot plates, napped with the sauce.

GESCHNETZELTES (CREAMY HUNTER'S SAUCE)

Steps:

• Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
• Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
• Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
• Add the paprika and crumble in the beef bouillon and whisk until smooth.
• Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
• Serve immediately with hot spaetzle or egg noodles and a fresh green salad.

HUNTER'S SAUCE (SAUCE CHASSEUR)

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.

RED WINE AND WILD MUSHROOM SAUCE

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.

HUNTERS SAUCE (MUSHROOM SAUCE)

Steps:

• Melt half of the butter in a large frying pan. Add the mushrooms and fry them on a medium heat until they just start to turn brown. Remove to a plate and set aside.
• Melt the rest of the butter in the same pan, then add the sliced onions. Fry them gently, stirring continuously, until they turn translucent and start to brown. Take your time, this step should take about 5 minutes
• Stir in the tomato puree, then add the stock, cream and balsamic vinegar. Bring to the boil, then turn the heat down to a gentle simmer and add the fried mushrooms and onions. Leave to simmer until the sauce has thickened and the onions are soft (3). This will take between 5 and 10 minutes.
• Stir in the parsley, taste for seasoning and adjust if necessary
• The sauce should leave a trail when you draw a spoon through it. If you have substituted milk for the cream you may find you need to thicken the sauce with cornflour. To do this mix one tablespoon of cornflour with 2 tablespoons of water to make a smooth paste. Drizzle this into the sauce, stirring continuously over a low heat until the sauce reaches the desired consistency. You may not need all of the cornflour mixture.

PORK TENDERLOIN WITH DRIED FIG AND MUSHROOM SAUCE

Steps:

• Soak dry mushrooms in boiling broth, about 30 minutes.
• Strain mushroom liquid through a coffee filter and into a bowl or measuring cup. Squeeze mushrooms to extract any excess liquid.
• Rinse mushrooms to remove any grit, pat dry with paper towels and finely chop.
• In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat.
• Season pork on all sides with salt and pepper.
• Sear pork in hot pan, turning it to brown on all sides, 3-4 minutes.
• Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes.
• Transfer to a warmed platter and loosely tent with foil to keep warm.
• Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat.
• Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes.
• Season with salt and pepper, remove from heat and set aside.
• Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat.
• Add shallot and cook until softened, about 5 minutes.
• Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half.
• Add wine reduction to skillet used to cook pork. Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits.
• Stir in thyme and demi-glace, if desired.
• Add chopped porcini mushrooms.
• Remove pan from heat and swirl in the remaining tablespoon butter. Salt and pepper to taste.
• Cut pork into 1-inch thick medallions and return them to pan to heat through.
• Briefly return pan with mushrooms to heat to warm.
• Divide the medallions among four dinner plates. Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.

HUNTER'S SAUCE

Steps:

• Melt butter in 10 inch skillet.
• Add mushrooms, salt, and pepper.
• Fry for 3 minutes.
• Add onion, fry 1 more minute.
• Add wine.
• Cook on high 2 minutes.
• Add tomatoes, cook 5 minutes.
• Mix water and cornstarch, add to skillet stirring until bubbly.