Hunter's sauce (sauce chasseur)

Instructions

1. Finely slice the mushrooms and shallots.
2. Melt the butter in a sauté pan and cook the mushrooms over high heat for 5 minutes until golden.
3. Add the shallots and let them sweat for 2 minutes, then sprinkle over the flour and stir for 1 minute.
4. Deglaze with the white wine and let it reduce by half.
5. Add the tomatoes, tomato paste, stock and thyme, then simmer covered for 15 minutes.
6. Adjust the seasoning and serve hot, sprinkled with parsley.