Cacciatore sauce
Instructions
Finely slice the mushrooms and onion and fry them with oil and 50 g butter to open flame.
Add the wine and let it reduce, over high heat, half of its volume, then the tomatoes and the nut, dissolved in a cup of warm water.
If necessary, add salt and simmer for 10 minutes before adding the remaining butter, parsley and, if you like, the tarragon, finely chopped.
After adding the sauce must not boil over.
Ingredients and dosing for 4 persons
- 100 g of butter
- 20 g of olive oil
- 150 g of cultivated mushrooms
- 1 onion
- 1 nut for stock
- 100 g of ripe tomatoes peeled and chopped
- 1 glass dry white wine
- 1 bunch of chopped parsley
- Little of chopped fresh tarragon (optional)
- Salt