Name: Creamy German Hunter’s Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: German
Ingredients: 1 lb mixed mushrooms (button, cremini, or wild mushrooms), sliced; 1 large onion, finely diced; 2 cloves garlic, minced; 3 tablespoons butter; 2 tablespoons vegetable oil; 3 tablespoons all-purpose flour; 2 cups beef broth; 1 cup heavy cream; 1/2 cup white wine (or additional broth); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 bay leaf; 1 teaspoon dried thyme; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish

Ingredients

1 lb mixed mushrooms (button, cremini, or wild mushrooms), sliced

1 large onion, finely diced

2 cloves garlic, minced

3 tablespoons butter

2 tablespoons vegetable oil

3 tablespoons all-purpose flour

2 cups beef broth

1 cup heavy cream

1/2 cup white wine (or additional broth)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 bay leaf

1 teaspoon dried thyme

Salt and black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions

Step 1: Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes until golden brown and the liquid has evaporated. Season with salt and pepper, then remove the mushrooms and set them aside.

Step 2: In the same skillet, add 1 tablespoon butter. Add the diced onions and sauté for 5-6 minutes until softened and golden. Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the remaining tablespoon of butter. Sprinkle in the flour and stir constantly for about 2 minutes to form a roux, which will thicken the sauce.

Step 4: Slowly pour in the white wine while stirring to deglaze the pan, scraping up any browned bits. Gradually whisk in the beef broth to avoid lumps.

Step 5: Stir in the tomato paste, Worcestershire sauce, Dijon mustard, bay leaf, and dried thyme. Bring the mixture to a simmer.

Step 6: Reduce the heat to medium-low and let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens nicely.

Step 7: Stir in the heavy cream and return the sautéed mushrooms to the sauce. Simmer for another 5 minutes until heated through and the sauce becomes rich and creamy. Remove the bay leaf before serving.

Step 8: Taste and adjust seasoning with salt and black pepper. Transfer the sauce to a rustic gravy bowl, garnish generously with fresh chopped parsley, and serve warm.

Tips & Variations

Try using a mix of wild mushrooms for a deeper, earthier flavor.

If you prefer a vegetarian version, substitute beef broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.

For a thicker sauce, simmer it longer or add a touch more flour during the roux stage.

Serve this sauce over grilled meats, roasted vegetables, or buttered noodles for a comforting meal.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation or burning. If the sauce thickens too much when cold, add a splash of broth or cream while reheating to restore its creamy texture.

FAQs

Can I make this sauce ahead of time?

Yes, this sauce can be made a day in advance and stored in the refrigerator. Just reheat it gently before serving.

What can I use instead of white wine?

If you prefer not to use wine, you can substitute it with an equal amount of beef broth or chicken broth to maintain the liquid content and flavor balance.