Hunters Sauce With Mushrooms Food

JAGER SAUCE (GERMAN HUNTER SAUCE)

Steps:

• Wash the mushrooms and slice them into 0.5 cm thick slices. Peel and finely chop the onion. Chop the parsley finely.
• In a frying pan heat up 1 tbsp butter/oil/lard. Fry the mushrooms until they start to brown. They should not start to "shrink" yet. Remove the mushrooms from the pan and set them aside.
• Using a further tbsp butter/oil/lard fry the onions. Add the tomato paste just when they begin to brown, and fry for a further minute. Deglaze with the vegetable stock/broth and cream.
• Add the mushrooms back in and season with salt and pepper to taste. Add the thyme, parsley and balsamic vinegar and cook the sauce until you achieve the desired consistency.
• If you like the sauce to be thicker, mix 1 tbsp of cornstarch with 2 tbsp of water. Add to the sauce. Bring the liquid back to a boil. If the sauce is too thick for your liking, you can add more vegetable broth or milk.

MUSHROOM HUNTER'S SAUCE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook until sauce is reduced by half, about 5 minutes. , In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.

HUNTERS SAUCE (MUSHROOM SAUCE)

Steps:

• Melt half of the butter in a large frying pan. Add the mushrooms and fry them on a medium heat until they just start to turn brown. Remove to a plate and set aside.
• Melt the rest of the butter in the same pan, then add the sliced onions. Fry them gently, stirring continuously, until they turn translucent and start to brown. Take your time, this step should take about 5 minutes
• Stir in the tomato puree, then add the stock, cream and balsamic vinegar. Bring to the boil, then turn the heat down to a gentle simmer and add the fried mushrooms and onions. Leave to simmer until the sauce has thickened and the onions are soft (3). This will take between 5 and 10 minutes.
• Stir in the parsley, taste for seasoning and adjust if necessary
• The sauce should leave a trail when you draw a spoon through it. If you have substituted milk for the cream you may find you need to thicken the sauce with cornflour. To do this mix one tablespoon of cornflour with 2 tablespoons of water to make a smooth paste. Drizzle this into the sauce, stirring continuously over a low heat until the sauce reaches the desired consistency. You may not need all of the cornflour mixture.

GESCHNETZELTES (CREAMY HUNTER'S SAUCE)

Steps:

• Heat the oil in a stainless steel skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside.
• Add the onions to the skillet, adding more oil if necessary, and saute until translucent and beginning to brown, about 5-7 minutes. Add the mushrooms and saute until tender, about 5 minutes. Transfer the onion mushroom mixture to pork and set aside.
• Melt the butter in the skillet and whisk in the flour, continuing to whisk until the mixture is a rich caramel brown. Add the milk and heavy cream, whisking continually, until the mixture is smooth and thickened.
• Add the paprika and crumble in the beef bouillon and whisk until smooth.
• Return the meat mixture to the sauce and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes. Add salt and pepper to taste. Add more milk if the sauce is too thick, or add a flour slurry to thicken.
• Serve immediately with hot spaetzle or egg noodles and a fresh green salad.

HUNTER'S SAUCE WITH MUSHROOMS

Steps:

• Saute onions in butter until very tender.
• Add mushrooms and saute additional 2- 3 minutes.
• Add wine, simmer, and reduce by half.
• Add tomato puree and gravy and simmer for 5 minutes.
• Adjust seasoning to your taste with Maggi, salt and pepper.
• You can also add your favorite herbs to this sauce.

SEMI-CLASSIC HUNTER SAUCE

Steps:

• Seed the tomatoes, reserving juices. Finely chop the tomatoes and set aside.
• Combine the beef stock in a three-quart saucepan with one cup of the wine, the reserved tomato liquid and the onion, celery, carrots, peppercorns and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for one to one-and-a-half hours, until reduced to about two cups. Strain the liquid into a bowl and discard the solids. Return the broth to the saucepan and hold over a low flame.
• While the broth is reducing, wipe the mushrooms clean and remove any tough stems. Cut the caps into quarter-inch dice.
• Heat three tablespoons of butter in a large skillet over medium-high heat. Add the diced mushrooms and optional mushroom powder and cook, stirring occasionally, until the mushrooms are tender and lightly browned, about five to seven minutes. Add the Cognac or brandy and cook, stirring, until the liquids are reduced to just a glaze. Set aside.
• Heat the remaining tablespoon of butter and the olive oil in a two-quart saucepan over medium heat. Add the shallots and sage and saute until soft but not browned, about five to seven minutes. Sprinkle with flour and cook, stirring constantly, until the shallots are coated. Raise the heat, pour in warm broth and cook, stirring, until well blended. Add the remaining half cup of wine, the diced tomatoes and sauteed mushrooms. Cook over medium heat for 10 minutes, until the sauce is slightly thickened and the flavors are incorporated.
• Serve with roast or sauteed chicken or veal, or over other meats.

HUNTER SAUCE

Steps:

• Saute bacon in 1 tablespoons olive oil until golden brown.
• remove bacon to a bowl and saute onion in drippings until soft.
• remove to bowl with bacon.
• saute mushrooms in remaining 2 tablespoons olive oil.
• return bacon and onions to skillet.
• add tomato paste, thyme, salt, pepper, and paprika.
• stir until tomato paste is dissolved.
• add wine and reduce over medium heat for 5 minutes.
• add beef broth and reduce over medium heat for 10 minutes.
• stir in creme fraiche and parsley until heated through.
• spoon over sauteed chicken breasts or veal/pork scallopine.

HUNTER'S SAUCE (SAUCE CHASSEUR)

Steps:

• Melt butter in a saucepan and add mushrooms, shallots, salt and pepper to taste, and cook about 10 minutes.
• Add the wine and simmer briefly over high heat.
• Add the tomatoes and beef broth, and tarragon.
• Cook about 5 minutes, stirring occasionally.
• Blend the cornstarch with the water.
• Stir into sauce and cook until slightly thickened.