Description
This Creamy German Hunter’s Sauce is a rich and savory mushroom 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 is infused with Dijon mustard and thyme for a classic hunter flavor. The sauce is creamy, flavorful, and easy to prepare on the stovetop in just 30 minutes.
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, sautéing for 2-3 minutes until they become soft and fragrant, creating the flavor base for the sauce.
- 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, enhancing their earthy flavor.
- Deglaze Pan with Wine: Pour in the dry white wine and scrape the bottom of the skillet to loosen any browned bits, intensifying the sauce’s depth. Allow the wine to simmer for 2-3 minutes 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 about 5 minutes, letting the sauce reduce by approximately one-third and concentrate its flavors.
- Incorporate Cream: Lower the heat to medium-low and slowly stir in the heavy cream. Allow the sauce to simmer for an additional 3-4 minutes until it thickens slightly and achieves a creamy consistency.
- Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt and pepper as needed to balance the flavors perfectly.
- Serve and Garnish: Remove the sauce from heat and garnish with fresh chopped parsley if desired. Serve warm over schnitzel, roasted chicken, or your preferred meat for a delicious meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use cremini mushrooms for a deeper flavor, or white button mushrooms for a milder taste.
- White wine can be substituted with a dry vermouth or additional chicken broth if preferred.
- This sauce pairs wonderfully with pork, beef, or poultry dishes.
- Adjust the amount of heavy cream for a lighter or richer sauce consistency.
- Fresh thyme can be used instead of dried for a brighter herbal note.
