Description
A rich and creamy German Hunter’s Sauce featuring sautéed mushrooms, crispy bacon, and a smooth sour cream base, perfect for elevating meats or hearty dishes.
Ingredients
Scale
- 1 lb sliced mushrooms
- 1 large onion, finely chopped
- 3 cloves garlic, finely minced
- ¾ cup bacon, finely minced
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup bone broth or stock
- 1 tablespoon tomato paste
- 3 sprigs fresh thyme, divided
- ¼ cup parsley leaves, for garnish
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce (optional)
- ½ cup sour cream or cream
Instructions
- In a large skillet, cook bacon until crispy. Remove and set aside.
- In the bacon fat, sauté onions, garlic, and mushrooms until softened.
- Stir in butter and flour to make a roux. Cook for 1–2 minutes.
- Gradually whisk in bone broth, tomato paste, and 2 thyme sprigs. Simmer until sauce thickens.
- Remove from heat. Stir in sour cream (or cream) and Worcestershire sauce if using. Season with salt and pepper.
- Garnish with cooked bacon, remaining thyme leaves, and parsley before serving.
Notes
- Use fresh thyme for the best flavor.
- Bone broth can be substituted with vegetable or chicken stock.
- Adjust seasoning with salt and pepper to taste.
- Serve warm over meats like pork or beef.
- Worcestershire sauce adds depth but can be omitted for a milder flavor.
Nutrition
- Serving Size: ½ cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg