Creamy German Hunter’s Mushroom Sauce Recipe
German Hunter’s Sauce, known as Jägersauce, is a rich and creamy mushroom sauce traditionally served with meat dishes. This recipe features sautéed mushrooms and onions simmered in butter and cream, creating a savory, velvety sauce that enhances the flavors of your meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: German
Ingredients
Scale
Ingredients
- 200g mushrooms, sliced
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 150ml heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Ingredients: Clean and slice the mushrooms, and finely chop the onion to ensure even cooking and a harmonious blend of flavors.
- Sauté Mushrooms and Onion: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the sliced mushrooms and cook until they are soft and golden brown, approximately 7-8 minutes, stirring occasionally.
- Simmer with Cream: Lower the heat and pour the heavy cream into the skillet with the mushrooms and onions. Stir to combine and let it simmer gently for about 5 minutes, allowing the sauce to thicken slightly. Season with salt and freshly ground black pepper to taste.
- Final Touches: Once the sauce has reached a creamy consistency, remove from heat. You can serve it immediately over your preferred meat dish, such as schnitzel or pork chops, or keep it warm until ready to serve.
Notes
- You can add a splash of white wine or vegetable broth when sautéing to deepen the flavor.
- For a thicker sauce, simmer a bit longer or add a small amount of flour or cornstarch slurry.
- Fresh parsley can be added at the end for a fresh herbal note.
- This sauce pairs wonderfully with roasted or grilled meats, especially beef and pork.
Keywords: Jägersauce, German mushroom sauce, Hunter's sauce, creamy mushroom sauce, mushroom gravy, sauce for meat
