Cacciatore sauce 2

12210 CACCIATORE SAUCE INGREDIENTS 60 g butter, finely chopped 4 large shallots, 200 g of mushrooms, a sprig of fresh parsley, 50 ml, 600 ml, 2 tablespoons Brown bottom cream, 200 g of smoked bacon.

Melt the butter in a cassaruola sweet focus.

Add the chopped scallions and diced Bacon and cook 2 minutes.

Turn up the heat, add the mushrooms and parsley and you blast 5-7 minutes.

Simmer until the mushroom water will be evaporated.

Then sprayed with the port, scraping the bottom of the saucepan with a wooden spoon.

Add Bouillon, bring to a boil and reduce by half.

Add salt and pepper at will.

Stir in the cream and stir well.

Sauce to be served with roast meat or fish with white meat or with chicken.