It goes with Jägerschnitzel, but the creamy mushroom sauce is just as delicious with many other meat dishes, such as roast or steak. And even without meat, the hunter’s sauce is a good part of a delicious dish, for example simply enjoyed with spaetzle. The sauce with fresh mushrooms is quick and easy to make. If you only have half an hour, you should make the hunter’s sauce yourself and avoid using ready-made sauces.
The hunter’s sauce comes from French cuisine. As a sauce chasseur, it is served primarily with game, rabbit and poultry and is prepared with white wine and reduced demiglace. In our recipe we stick to the simpler version of hunter’s sauce from grandma’s kitchen. It is made with vegetable broth, so it is also suitable for vegetarians. Here is the recipe:
Ingredients for the hunter’s sauce
You need for 4 servings
- 300 grams of fresh mushrooms
- 100 grams of porcini mushrooms
- 2 shallots
- 50 Gramm Butter
- 2 tablespoons flour
- 150 milliliters of vegetable broth
- 200 milliliters of cream for cooking
- 2 stalks flat-leaf parsley
- Salt and pepper
Spaetzle and hunter’s sauce – that’s all you need for a delicious meal. Panthermedia / Imago
This is how the creamy mushroom sauce is made
1. First clean the mushrooms and porcini mushrooms; you should shorten any stems that are too long. Then cut the mushrooms into slices that are not too thin. The shallots are peeled and diced. Wash the parsley, dry it well and chop it finely.
2. Now heat the butter in a pot and add the shallots. Sweat briefly over medium heat until translucent. Next, add the mushrooms to the pot and fry them. Dust the flour over the mushrooms and let it sweat briefly while stirring.
3. Now use the vegetable broth to deglaze the mushroom and shallot mixture and add the cream. Now let the hunter sauce simmer gently over medium heat for about 10 minutes. Until the sauce has a creamy consistency. Stir occasionally. Finally season with salt and pepper.
Tipp: You can also prepare the hunter’s sauce with beef stock instead of vegetable broth. This gives the sauce a stronger, spicy note. ■
