Description
Hunter’s sauce is a rich and creamy mushroom sauce that combines sautéed mushrooms and onions with creamy double cream, tomato puree, and a hint of balsamic vinegar. Perfect for pouring over schnitzels, steaks, chops, or mixing with pasta for a flavorful meatless meal.
Ingredients
Scale
Mushrooms and Onions
- 10 ounces / 300 grams mushrooms (sliced)
- 1 large onion (peeled and finely sliced)
- 1 tablespoon / 15 grams butter (for frying mushrooms)
- 1 tablespoon / 15 grams butter (for frying onions)
Sauce Base
- ½ cup double cream (heavy whipping cream) (can substitute with single cream or milk)
- 1 cup beef or vegetable stock (or stock cube dissolved in water)
- 1 tablespoon tomato puree
- 1 tablespoon balsamic vinegar (or worcestershire sauce)
- ½ teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon cornflour/cornstarch (mixed to a paste with 2 tablespoons water) (optional)
- Salt and pepper to taste
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 with their juices to a separate dish and set aside.
- Cook Onions and Thyme: Add the remaining tablespoon of butter to the same pan. Add the sliced onions and dried thyme if using. Stir and cook on moderate heat for 5 to 6 minutes until the onions soften and begin to brown slightly.
- Combine Mushrooms and Flavorings: Return the mushrooms and any juices back to the pan with the onions. Stir in the tomato puree and balsamic vinegar, mixing well to combine.
- Add Cream and Stock: Pour in the double cream and beef or vegetable stock. Bring the mixture to a boil while stirring gently.
- Simmer and Thicken: Reduce the heat to a simmer. Cook for 7 to 8 minutes, stirring occasionally, until the sauce thickens. Check seasoning and add salt and ground black pepper to taste. Stir in the freshly chopped parsley.
- Adjust Thickness (Optional): If the sauce is too thin, mix 1 tablespoon of cornflour or cornstarch with 2 tablespoons of water to form a smooth paste. Stir this into the simmering sauce and cook until thickened.
- Serve: Transfer the hunter’s sauce to a serving bowl or gravy boat. Serve hot poured over schnitzels, steaks, chops, or tossed with pasta.
Notes
- Hunter’s sauce is a flavorful, creamy mushroom sauce perfect for enhancing meat dishes like schnitzels, steaks, and chops.
- It also makes a delicious sauce for pasta, ideal for a meatless meal.
- Substitute double cream with single cream or milk for a lighter version, but the sauce will be less rich.
- Use vegetable stock for a vegetarian-friendly version, omitting Worcestershire sauce if strict vegetarian as it can contain anchovies.
- Adjust the thickness of the sauce by varying the amount of cornflour or cooking time.
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: 2.9 g
- Trans Fat: 0 g
- Carbohydrates: 6.9 g
- Fiber: 1.7 g
- Protein: 3.9 g
- Cholesterol: 28 mg
