Description
Creamy German Hunter’s Sauce is a rich and flavorful mushroom-based sauce perfect for elevating schnitzel, roasted chicken, or your favorite meat dishes. Made with sautéed mushrooms, onions, garlic, white wine, chicken broth, Dijon mustard, and finished with heavy cream and fresh herbs, this sauce combines earthy, creamy, and tangy notes 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)
Optional Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until they become soft 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 any browned bits. Let the wine simmer for 2-3 minutes to slightly reduce.
- Add Broth and Seasonings: Stir in the chicken broth, Dijon mustard, dried thyme, salt, and black pepper. Bring to a simmer and cook for 5 minutes to reduce the sauce by about one-third.
- Incorporate Cream: Lower the heat to medium-low and stir in the heavy cream. Allow the sauce to simmer for an additional 3-4 minutes until it thickens and becomes creamy.
- Adjust Seasoning: Taste the sauce and add more salt and pepper as needed to suit your preference.
- Garnish and Serve: Remove the sauce from heat and garnish with freshly chopped parsley if desired. Serve 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, earthier flavor compared to white button mushrooms.
- Dry white wine is preferred to avoid sweetness; if unavailable, a splash of white grape juice with a teaspoon of vinegar can be a substitute.
- The sauce can be made ahead and reheated gently over low heat, adding a splash of broth if it thickens too much.
- This sauce pairs excellently with spaetzle or mashed potatoes in addition to meats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: German
