Creamy German Hunter’s Sauce
This rich and flavorful German Hunter’s Sauce is a creamy, savory sauce made with mushrooms, onions, and herbs, perfect for serving over meats like chicken, pork, or veal. It’s a comforting addition to any meal with its deep, earthy flavors and creamy texture.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cups fresh mushrooms sliced (button or cremini mushrooms work best)
- 1 cup chicken broth or vegetable broth for a lighter version
- ½ cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
- Sauté the onions and mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the mushrooms: Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
- Add the broth and seasonings: Stir in the chicken broth, thyme, salt, and black pepper. Bring to a simmer and let it cook for 5 minutes.
- Make it creamy: Reduce the heat to low and add the heavy cream. Stir well to combine and simmer for an additional 5-7 minutes until the sauce thickens slightly.
- Serve: Taste and adjust seasoning if necessary. Garnish with fresh parsley if desired, and serve the sauce over meats like chicken, pork, or veal.
Notes
- For a more intense flavor, you can use beef broth instead of chicken broth.
- This sauce pairs wonderfully with mashed potatoes or egg noodles as a side.
- If you prefer a thicker sauce, let it simmer longer or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) to the sauce.