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.
JAEGERSOSSE (HUNTERSAUCE)
I posted this to a request from my German cookbook. It is supposed to be good with spaetzle or noodles, schnitzel and game. I remember cooking it a long time ago and it was quite nice. If you find the indicated mushrooms too expensive, replace them with regular. It's a difference in taste, but also in your wallet :)
Provided by Mysterygirl
Categories German
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- put bacon in pot and heat.
- fry onion in the bacon fat.
- add mushrooms.
- add flour once there is no liquid left and make a medium brown roux.
- add water and wine and bring to a boil.
- add remaining ingredients and serve immediately leftovers can be frozen.
Nutrition Facts : Calories 90.9, Fat 2.8, SaturatedFat 0.9, Cholesterol 7, Sodium 160.8, Carbohydrate 7.5, Fiber 0.7, Sugar 1.8, Protein 3.6
HUNTER SAUCE
Make and share this Hunter Sauce recipe from Food.com.
Provided by Pikawicca
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
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-STYLE GRILLADES
Steps:
- Cut beef and veal into 2-inch pieces. Combine flour, kosher salt, and freshly ground black pepper in a small bowl. Place each piece of meat between two sheets of plastic wrap and gently pound meat to 1/4-inch thickness with flat side of a meat pounder, turning meat over occasionally.
- Lightly coat each piece of meat with seasoned flour. Heat olive oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking. Sauté meat (working in batches if necessary), stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Remove meat from pan and set aside.
- Add onion, bell pepper, celery, and mushrooms and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes.
- Return meat to pan. Add bay leaves, thyme, rosemary, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 1 1/2 hours. Taste broth, and add balsamic vinegar to cut the richness of the braising liquid if desired. Garnish with chopped fresh parsley.
SEMI-CLASSIC HUNTER SAUCE
Provided by Regina Schrambling
Categories dinner, condiments, sauces and gravies
Time 2h15m
Yield 2 1/2 - 3 cups
Number Of Ingredients 17
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.
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