Description

Creamy German Hunter’s Sauce, a rich and flavorful mushroom-based sauce, is perfect for enhancing schnitzel, roasted chicken, or your favorite meats. Made with sautéed mushrooms, onions, garlic, white wine, and finished with heavy cream, this sauce offers a delightful balance of earthiness and creaminess in just 30 minutes.

Ingredients

Main Ingredients

2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (preferably cremini or white button mushrooms)
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 tablespoon fresh parsley, chopped (optional for garnish)

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Instructions

Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Deglaze with Wine: Pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits from the pan. Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.
Add Broth and Seasonings: Stir in the chicken broth, Dijon mustard, dried thyme, salt, and black pepper. Bring the mixture to a simmer and cook for 5 minutes, letting the sauce reduce by about a third.
Incorporate Cream: Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer for another 3-4 minutes until it thickens slightly and becomes creamy.
Adjust Seasoning: Taste and adjust seasoning with more salt and pepper if needed.
Serve: Remove from heat and garnish with fresh chopped parsley if desired. Serve the creamy German Hunter’s Sauce over schnitzel, roasted chicken, or any meat of your choice.

Notes

Use cremini mushrooms for a deeper flavor or white button mushrooms for a milder taste.
Dry white wine like Sauvignon Blanc or Pinot Grigio works best for deglazing and adding acidity.
Adjust thickness by simmering longer for a thicker sauce or adding more broth for a thinner consistency.
For a vegetarian version, substitute chicken broth with vegetable broth.
Garnish with fresh parsley to add color and a hint of freshness.