MUSHROOM HUNTER'S SAUCE
Hunter sauce is a rich brown sauce with an accent of tomato. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330 calories, Fat 11g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 427mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
HUNTER'S SAUCE
Make and share this Hunter's Sauce recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 20m
Yield 3 cups (about)
Number Of Ingredients 9
Steps:
- Melt butter in 10 inch skillet.
- Add mushrooms, salt, and pepper.
- Fry for 3 minutes.
- Add onion, fry 1 more minute.
- Add wine.
- Cook on high 2 minutes.
- Add tomatoes, cook 5 minutes.
- Mix water and cornstarch, add to skillet stirring until bubbly.
Nutrition Facts : Calories 92.2, Fat 3.1, SaturatedFat 1.7, Cholesterol 6.7, Sodium 804.2, Carbohydrate 9.1, Fiber 2.1, Sugar 3.6, Protein 5.1
HUNTER'S SAUCE WITH MUSHROOMS
This sauce is also known as sauce chasseur. It's a nice brown sauce with mushrooms. I sometimes substitute this sauce when the recipe calls for golden mushroom soup.
Provided by PanNan
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 8
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.
JAGERSCHNITZEL WITH BACON MUSHROOM GRAVY (JAGER = HUNTER)
Steps:
- Preheat oven to 350 degrees F.
- Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.
- In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.
- Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.
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