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Creamy German Hunter’s Sauce Recipe

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★★★★★

4.5 from 73 reviews

This Creamy German Hunter’s Sauce is a rich, savory mushroom sauce made with a medley of mushrooms, sautéed onions, garlic, and seasoned with aromatic herbs, tomato paste, Worcestershire sauce, and Dijon mustard. Thickened with a buttery roux and enriched with heavy cream, it’s perfect served warm alongside meats or hearty dishes.

Ingredients

Scale

Mushrooms and Sauté:

  • 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

Sauce Base and Seasonings:

  • 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

  1. Sauté mushrooms: Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 8-10 minutes until golden brown and their liquid has evaporated. Season with salt and pepper, then remove from skillet and set aside.
  2. Cook onions and garlic: In the same skillet, add 1 tablespoon butter. Add the diced onions and sauté for 5-6 minutes until softened and golden. Add minced garlic and cook for 1 minute until fragrant.
  3. Make the roux: Add the remaining tablespoon of butter to the skillet. Sprinkle flour over the sautéed onions and stir constantly for 2 minutes to create a roux, which will thicken the sauce.
  4. Build the sauce: Slowly pour in the white wine while stirring to deglaze the pan, scraping up any browned bits. Gradually add beef broth, whisking constantly to prevent lumps from forming.
  5. Add seasonings: Stir in tomato paste, Worcestershire sauce, Dijon mustard, bay leaf, and dried thyme. Bring the mixture to a simmer.
  6. Simmer: Reduce heat to medium-low and simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens to a creamy consistency.
  7. Add cream and mushrooms: Stir in the heavy cream and return the sautéed mushrooms to the sauce. Simmer for an additional 5 minutes until everything is heated through and the sauce is rich and creamy. Remove the bay leaf.
  8. Season and serve: Taste the sauce and adjust seasoning with salt and black pepper as needed. Transfer to a rustic white ceramic gravy bowl, garnish generously with fresh chopped parsley, and serve warm.

Notes

  • You can substitute the white wine with additional beef broth if preferred.
  • For a vegetarian version, replace beef broth with vegetable broth and omit Worcestershire sauce or replace with a vegetarian alternative.
  • Use a variety of mushrooms for more complex flavor.
  • This sauce pairs well with grilled or roasted meats, especially game or beef, and is delicious over mashed potatoes or noodles.
  • To make the sauce ahead, keep it refrigerated and gently reheat on stovetop, adding a splash of broth if it thickens too much.

Keywords: Creamy mushroom sauce, German hunter's sauce, mushroom gravy, savory mushroom sauce, beef sauce, creamy mushroom gravy

Find it online: https://kitchenbyrita.com/creamy-german-hunters-sauce-recipe/