Description
Creamy German Hunter’s Sauce is a rich and flavorful mushroom-based sauce perfect for pairing with schnitzel, roasted chicken, or any meat. Made with sautéed onions, garlic, mushrooms, white wine, chicken broth, and heavy cream, this sauce offers a delightful balance of earthy and creamy flavors with aromatic herbs and a touch of Dijon mustard.
Ingredients
Scale
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)
Instructions
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced 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 turn golden brown.
- Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the skillet to loosen browned bits. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate the flavor.
- 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, allowing the sauce to reduce by about a third.
- Incorporate Cream: Lower heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for another 3-4 minutes until it thickens and becomes creamy in texture.
- Season to Taste: Taste the sauce and adjust seasoning with additional salt and pepper if needed for a balanced flavor.
- Finish and Serve: Remove the skillet from heat. Garnish with freshly chopped parsley if desired, and serve the creamy German Hunter’s Sauce over schnitzel, roasted chicken, or your preferred meat.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use cremini mushrooms for a deeper flavor, but white button mushrooms work well too.
- If you don’t have white wine, you can substitute with additional chicken broth and a splash of white wine vinegar.
- The sauce can be prepared ahead and gently reheated on low heat to preserve creaminess.
- Serve this sauce over mashed potatoes or egg noodles for a comforting meal twist.
