Description
Hunter’s sauce is a rich and creamy mushroom sauce full of deep, savory flavors. Made with sautéed mushrooms and onions in a luscious cream and stock base, enhanced with tomato puree and balsamic vinegar, this sauce pairs perfectly with schnitzels, steaks, chops, or even pasta dishes for a hearty meal.
Ingredients
Scale
Vegetables and Herbs
- 10 ounces / 300 grams mushrooms, sliced
- 1 large onion, peeled and finely sliced
- ½ teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley, chopped
Dairy
- ½ cup double cream (heavy whipping cream) (can substitute with single cream or milk)
- 1 tablespoon / 15 grams butter (for frying mushrooms)
- 1 tablespoon / 15 grams butter (for frying onions)
Liquids and Sauces
- 1 cup beef or vegetable stock (use stock cube if fresh stock unavailable)
- 1 tablespoon tomato puree
- 1 tablespoon balsamic vinegar (or Worcestershire sauce)
Thickening Agent (optional)
- 1 tablespoon cornflour/cornstarch mixed to a paste with 2 tablespoons water (optional)
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté the Mushrooms: Melt 1 tablespoon of butter in a large saucepan or frying pan over moderate heat. Add the sliced mushrooms and cook for 3 to 4 minutes, until they soften and release their juices. Transfer mushrooms and any juices to a separate dish and set aside.
- Cook the Onions: In the same pan, add the remaining 1 tablespoon butter. Add the sliced onions and dried thyme (if using). Stir frequently while cooking over moderate heat for 5 to 6 minutes until the onions are soft and start to brown slightly.
- Combine Mushrooms and Flavorings: Return the cooked mushrooms and their juices to the pan with the onions. Stir in the tomato puree and balsamic vinegar, mixing well to combine the flavors.
- Add Cream and Stock: Pour in the double cream and beef or vegetable stock. Increase the heat to bring the mixture to a boil.
- Simmer the Sauce: Reduce heat to low and simmer gently for 7 to 8 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Season and Finish: Taste and season the sauce with salt and freshly ground black pepper. Stir in the chopped fresh parsley for a burst of freshness.
- Optional Thickening: If the sauce isn’t thick enough, mix 1 tablespoon cornflour (cornstarch) with 2 tablespoons water to create a slurry. Stir this into the sauce and cook for an additional minute until the sauce thickens further.
- Serve: Transfer the hunter’s sauce to a bowl or gravy boat and serve hot poured over schnitzels, steaks, chops, or tossed with pasta for a flavorful meal.
Notes
- Hunter’s sauce is a versatile, creamy mushroom sauce packed with savory flavor.
- It pairs excellently with schnitzels, steaks, or chops, and also works well as a sauce for pasta.
- For a lighter sauce, substitute double cream with single cream or milk, though it will be less rich.
- If you prefer a tangier touch, Worcestershire sauce can be used instead of balsamic vinegar.
Nutrition
- Serving Size: 1 serving
- Calories: 116 kcal
- Sugar: 3.1 g
- Sodium: 230 mg
- Fat: 8.2 g
- Saturated Fat: 5.3 g
- Unsaturated Fat: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 6.9 g
- Fiber: 1.7 g
- Protein: 3.9 g
- Cholesterol: 28 mg
