Description
Hunter’s sauce is a rich and creamy mushroom sauce bursting with deep, savory flavors. Perfectly cooked sliced mushrooms and onions in a buttery base combine with tomato puree, balsamic vinegar, cream, and herbs to create a luscious sauce ideal for pouring over schnitzels, steaks, chops, or tossing with pasta for a satisfying meatless meal.
Ingredients
Scale
Vegetables
- 10 ounces / 300 grams mushrooms, sliced
- 1 large onion, peeled and finely sliced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon dried thyme (optional)
Dairy
- ½ cup double cream (heavy whipping cream) (substitute with single cream or milk)
- 1 tablespoon / 15 grams butter (for frying mushrooms)
- 1 tablespoon / 15 grams butter (for frying onions)
Liquids and Condiments
- 1 cup beef or vegetable stock (use a stock cube if you don’t have fresh stock)
- 1 tablespoon tomato puree
- 1 tablespoon balsamic vinegar (or Worcestershire sauce)
Other
- 1 tablespoon cornflour/cornstarch (mixed to a paste with 2 tablespoons water) (optional, for thickening)
- Salt and pepper to taste
Instructions
- Cook 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 the mushrooms along with their juices to a dish and set aside.
- Cook Onions: Add the remaining tablespoon of butter to the same pan. Add the sliced onions and dried thyme (if using). Stir the onions on moderate heat for 5 to 6 minutes until softened and beginning to brown slightly.
- Combine Ingredients: Return the mushrooms and their juices to the pan with the onions. Stir in the tomato puree and balsamic vinegar, mixing well to combine.
- Add Cream and Stock: Pour in the double cream and stock. Bring the mixture to a boil.
- Simmer: Reduce the heat to a simmer and cook for 7 to 8 minutes, stirring occasionally, until the sauce thickens.
- Season and Garnish: Taste the sauce and season with salt and ground black pepper as desired. Stir in the chopped fresh parsley.
- Thicken (Optional): If the sauce needs thickening, dissolve 1 tablespoon of cornflour/cornstarch in 2 tablespoons of water to make a paste. Stir this into the simmering sauce and cook until the sauce has thickened further.
- Serve: Transfer the hunter’s sauce to a bowl or gravy boat and serve hot poured over schnitzels, steaks, chops, or mixed with pasta.
Notes
- Hunter’s sauce is a rich and flavorful creamy mushroom sauce perfect for enhancing schnitzels, steaks, or chops.
- For a meatless option, try mixing the sauce with pasta for a delicious vegetarian meal.
- Use either bovine or vegetable stock depending on dietary preference.
- You can substitute double cream with single cream or milk for a lighter sauce.
- The optional cornflour thickens the sauce to desired consistency if needed.
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: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 6.9 g
- Fiber: 1.7 g
- Protein: 3.9 g
- Cholesterol: 28 mg
