Highlight
This rich hunter's sauce brings together smoky bacon with earthy mushrooms, making a velvety sauce that's perfect with crispy schnitzel, fluffy dumplings, or roast meats. A dash of cream and a splash of red wine with hearty beef broth make it taste extra fancy—like traditional German comfort food right at home.
The first time I cooked this sauce was on a cozy Sunday with my family. Now it's our go-to for special holidays.
Ingredients
- Fresh parsley: adds a pop of color and brings a light, herbal finish at the end
- Salt and pepper: sprinkle just before serving to tweak the taste perfectly
- Dried thyme and paprika: toss these in for some extra flavor
- Heavy cream: stirs in that lush, creamy texture without being heavy
- Dijon mustard: gives a gentle sharpness
- Tomato paste: keeps it savory and bright red
- Dry red wine: splash in for a bit of tang and class—better wine makes it even better
- Beef broth: makes everything deeper and richer, clear and strong is best
- Flour: acts as the thickener, mix it smooth so there are no lumps later
- Butter: boosts the mushroom vibes and makes everything super silky
- Cremini mushrooms: these fresh, fall favorites give big flavors and depth
- Onion: caramelizes with bacon for a lovely, sweet base
- Bacon: gives that unbeatable smoky, umami kick—go for the slightly smoked stuff if you can
- To really bring out the best, pick top-notch, fresh stuff—your sauce will stand out in flavor.
Step-by-step instructions
- Finish:
- Right before serving, toss in a handful of fresh parsley for that hit of brightness and to make it look awesome.
- Add the cream and spices:
- Turn the heat down, then stir in cream, paprika, and thyme. Bacon goes back in, now's the time for a final pinch of salt and pepper. Simmer gently for a few more minutes so it gets all silky.
- Season and reduce:
- Mix in the mustard and tomato paste. Let everything bubble for around five minutes so it thickens up nicely.
- Pour in broth and wine:
- Gently add beef broth while stirring, no lumps allowed. Pour in the wine next, scraping up all the good stuff from the pan with a spoon to soak in the flavors.
- Stir in flour:
- Sprinkle flour over the mushrooms and mix quickly—do this for about a minute to lock in richness.
- Add mushrooms and sauté:
- Scoop in the mushroom slices with a pat of butter. Cook over medium-high until they get golden and lose their juices, about 5–7 minutes, for super deep mushroom taste.
- Add onion to bacon fat:
- Once the bacon's out and the flavored fat's left behind, add chopped onions and cook 3 minutes till soft and shiny, getting that signature sauce base going.
- Crisp bacon:
- Start with diced bacon in a big pan over medium. Let it sizzle slow until crunchy and brown—six minutes or so. Scoop it out with a slotted spoon but keep all the tasty fat in there.
Highlight
Good to know
Mushrooms, bacon, wine, and cream join forces for a blast of flavor.
- Packed with protein—keeps you full for ages
- Easy to reheat after it cools, and honestly, it tastes better the next day
- Brown mushrooms are my top pick—they give the sauce warm, earthy flavor. It's a throwback to when my dad scribbled the sauce notes in his foraging notebook in the Black Forest, and we'd cook together later that night.
Storage tips
Pop the cooled sauce in a sealed container and stick it in your fridge for up to three days. If it thickens up too much when reheating, just splash in a little broth or water to make it creamy again. You can freeze leftovers in portions, too.
Ingredient swaps
If you want to go veggie, skip the bacon and swap in a strong veggie broth instead of the beef one. Smoked paprika gives great flavor. Not into cream? Use crème fraîche or plant-based alternatives and it still works great.
Highlight
Serving ideas
This hunter's sauce is amazing on schnitzel or with creamy mashed potatoes. Try it over roasted mushrooms, pasta, or crispy home fries. A bit of chopped parsley on top right before eating makes it taste extra fresh.
Cultural background
Hunter's sauce is a German staple. It's packed with bacon and mushrooms for deep flavor. The dish started out in southern German forests, where families would come back from mushroom-picking trips and make this for a special meal.
Recipe FAQs
- → How can I make the sauce super creamy?
Use butter and cream for that velvety feel. Keep stirring so you don’t get lumps.
- → Can I make hunters sauce veggie?
Just leave out the bacon, swap beef broth for veggie stock, and sprinkle in some smoked paprika.
- → What's the best way to store the sauce?
Pop it in the fridge and it'll stay good up to 3 days. Reheat gently and add a splash of broth if it’s too thick.
- → Which mushrooms work best?
Cremini or white mushrooms are classic, but porcini or chanterelles add tons of flavor too.
- → What’s the sauce best with?
It’s perfect for pork schnitzel. Or try it with spatzle, roast meats, or wild game.