Description

Indulge in the rich and creamy flavors of this traditional German Hunter’s Sauce, a velvety mushroom sauce that pairs perfectly with a variety of meats or roasted vegetables.

Ingredients

Main Ingredients:

2 tablespoons unsalted butter
1 small yellow onion (finely chopped)
8 ounces cremini or button mushrooms (sliced)
1 garlic clove (minced)
2 tablespoons all-purpose flour

Liquid and Seasonings:

1/2 cup dry white wine
1 cup beef broth
1/2 cup heavy cream
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Sauté Aromatics: In a skillet, melt butter and cook onion until soft. Add mushrooms and garlic, cook until browned.
Add Flour and Liquids: Sprinkle flour over vegetables, pour in wine to deglaze, then add broth, cream, tomato paste, Worcestershire sauce, and Dijon mustard. Simmer.
Thicken and Season: Cook until thickened, season with salt and pepper. Garnish with parsley before serving.

Notes

This sauce is traditionally served over pork or veal schnitzel but also pairs beautifully with chicken, steak, or roasted vegetables.
For a richer flavor, use a splash of brandy instead of white wine.