“Sauce chasseur, sometimes called “hunter’s sauce“, is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines herbes.” Source: Wikipedia
Sounds delicious doesn’t it? Not exactly AIP friendly though. But with a few substations and some elbow grease, I managed to create the perfect sauce that may just delight your taste buds. The point to be taken, is that it does take a while, but I am telling you, it is worth it.
This sauce takes at least two hours to slowly simmer down. Don’t try to rush the process, the end result is worth it. (que life quote) Don’t try to do too many things at once either, because you do have to keep a watchful eye on it, stirring frequently.
Alcohol on the autoimmune paleo diet is usually a no no as it is inflammatory. It increases intestinal impermeability. However, cooking with it is usually safe unless you are sensitive to the yeast or sulphites in wine. The secret ingredient that ties it all together is the fish sauce. Usually used in Thai or Chinese cooking, the unami is an extra bit of saltiness to blend the flavours.
Mofongo is the Puerto Rican version of mashed plantains. I first had them when I visited that country four years ago and I fell in love with this dish. Traditionally it is made with pork rind or skin, which is also delicious. They usually shape it into round cakes for presentation.
Notes: You may use any bacon you like in the mofongo, or leave out. The coconut cream gives the mashed plantains the creamy textures but is not necessary, you can just use more coconut oil or warmed coconut butter if that is all that you have on hand. I you do not have herbamare, use more sea salt and one tsp of thyme.
- 2 cups cremini mushrooms, chopped
- 2 large portabello mushrooms, chopped
- 1 cup shiitake mushrooms, chopped
- 1 cup red onion, chopped finely
- 1 cup dry red wine
- 2 tbsp tapioca starch
- 2 cup bone broth
- 10 tbsp coconut oil, divided
- sea salt
- 1 tsp herbamare
- 1 tsp fish sauce
- 2 plantains, ~580 grams
- 6 pieces turkey bacon
- 1 pound asparagus
- 1 pound boneless, skinless chicken thighs
- 4 tbsp apple cider vinegar
- 1 tbsp sea salt
- 2 tbsp coconut cream
- Marinate chicken thighs with sea salt and apple cider vinegar.
- Start with making the demi-glace.
- set aside ¼ cup of the broth and whisk in the tapioca starch well.
- In a sauce pan, heat the broth over medium
- Add the rest of the broth, whisking the entire time
- Allow to boil, whisking as it does. You will see this start to thicken.
- Once it does add in the wine, continuing to whisk. (see pictures)
- Season with at least 1 tsp sea salt, herbamare, and fish sauce.
- Meanwhile, in a frying pan, saute chopped onions in 2 tbsp coconut oil. Once translucent, add to sauce
- Now saute mushrooms in same frying pan in coconut oil. Cook until almost done. Leave some tenderness (fullness) in mushrooms so that they will absorb some of the sauce.
- Add to sauce.
- By this point the sauce should start to reduce.
- Heat should be on 3-4. (medium-low)
- Peel and chop plantains into large chops
- place into boiling water with a pinch of sea salt
- boil until fork tender, ~20 minutes.
- pull out chicken and rinse under water. pat to dry
- cook in 2 tbsp coconut oil until browned. set aside
- Saute asparagus in oil, until they change color. set aside
- prepare mofongo by cooking bacon
- chop into small pieces.
- Mash plantains with 2 tbsp coconut cream, 1 tsp sea salt, 2 tbsp coconut oil and then add in turkey bacon.
- Once sauce has reduced by half, and sticks to the back of a spoon (should be a thick gravy) it is ready to serve.
This recipe was shared on Phoenix Helix AIP Recipe Roundtable 131