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–+ servings
Creamy German Hunter’s Sauce

Irresistibly Creamy German Hunter's Sauce for Cozy Dinners

This Creamy German Hunter's Sauce is an indulgent mushroom delight that elevates any meal with its rich texture and deep umami notes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Sauces
Cuisine: German
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 8 ounces Fresh Mushrooms Sliced
  • 1 cup Heavy Cream Can substitute with half-and-half or coconut cream
  • 1/2 cup Dry White Wine Can replace with chicken or vegetable broth
  • 2 tablespoons Unsalted Butter For sautéing
  • 1 tablespoon Dijon Mustard Optional; can substitute with yellow mustard or omit
  • 1/4 cup Fresh Parsley Chopped for garnish
  • 2 cloves Garlic Minced
  • 1 medium Onion Finely chopped
  • 1 teaspoon Dried Thyme Fresh is preferred

Equipment

  • medium skillet

Method
 

Step-by-Step Instructions
  1. Finely chop one medium onion and mince two cloves of garlic. Slice about 8 ounces of fresh mushrooms uniformly.
  2. Melt 2 tablespoons of unsalted butter in a medium skillet over medium heat. Sauté the chopped onions until translucent.
  3. Stir in the minced garlic and sliced mushrooms, sautéing until golden brown and moisture is released.
  4. Pour in ½ cup of dry white wine and deglaze the skillet, allowing it to simmer for 3-4 minutes.
  5. Stir in 1 cup of chicken broth and simmer for about 10 minutes.
  6. Lower the heat and mix in 1 cup of heavy cream, 1 tablespoon of Dijon mustard, and 1 teaspoon of dried thyme, stirring continuously until thickened.
  7. Remove from heat and stir in freshly chopped parsley, then serve.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 10gProtein: 5gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Always cool before refrigerating.

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