HUNTER’S SAUCE
- 4 tablespoons tomato ketchup
- 4 tablespoons cake flour
- 200 ml rudder stock
- 100 g of butter
- 2 small onions
- 500 g mushroom
- 200 ml cooking cream
- 1 tablespoon of soy sauce
- 2 teaspoons parsley
- pepper and salt to taste
Chop the onions and put them in a pan with the butter.
Cut the mushroom into slices and add it to the onions, add the tomato ketchup.
Cook this for about 10 minutes. Sprinkle the flour over it.
Add the broth and cooking cream to the pan. Do not close the lid completely and let it simmer for 25 minutes.
Mix in the soy sauce and parsley, add salt and pepper to taste
Recipe tested and photo: Annet Geelhoed
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