Description
Hunter’s sauce is a rich and creamy mushroom sauce bursting with flavor. Made with sautéed mushrooms and onions, simmered in cream and stock with the tang of tomato puree and balsamic vinegar, it’s perfect poured over schnitzels, steaks, chops or even tossed with pasta for a comforting 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 & Fats
- 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 & Seasonings
- 1 cup beef or vegetable stock (use a stock cube if fresh stock unavailable)
- 1 tablespoon tomato puree
- 1 tablespoon balsamic vinegar (or Worcestershire sauce)
- Salt and pepper to taste
- 1 tablespoon cornflour/cornstarch (mixed to a paste with 2 tablespoons water) (optional)
Instructions
- Sauté 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 softened and they release their juices. Transfer mushrooms along with any juices to a separate dish and set aside.
- Cook Onions: Add the remaining 1 tablespoon of butter to the same pan. Add the sliced onions and optional dried thyme. Stir and cook over moderate heat for 5 to 6 minutes until onions soften and begin to brown slightly.
- Combine Mushrooms and Flavorings: Return the mushrooms and their juices back to the pan with the onions. Stir in the tomato puree and balsamic vinegar (or Worcestershire sauce) thoroughly.
- Add Cream and Stock: Pour in the double cream and the beef or vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer and Thicken: Cook the sauce for 7 to 8 minutes, stirring occasionally, until it thickens to a consistency that leaves a trail on a spoon. Taste and season with salt and ground black pepper as desired.
- Optional Thickening: If the sauce needs thickening, mix 1 tablespoon cornflour/cornstarch with 2 tablespoons water to form a paste. Stir this into the sauce and cook briefly until thickened.
- Finish and Serve: Stir in freshly chopped parsley. Transfer the sauce to a bowl or gravy boat and serve poured over schnitzel, steak, or use as desired.
Notes
- Hunter’s sauce is a versatile, rich mushroom sauce that pairs beautifully with schnitzels, steaks, or pork chops.
- For a lighter option, substitute double cream with single cream or milk, noting it will be less thick and creamy.
- This sauce can also be served with pasta for a tasty meatless meal.
- If you prefer a stronger flavor, add extra thyme or Worcestershire sauce to taste.
- The cornflour thickening step is optional depending on your preferred sauce consistency.
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: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 6.9 g
- Fiber: 1.7 g
- Protein: 3.9 g
- Cholesterol: 28 mg
