Easy Mushroom Sauce (for Jägerschnitzel)

Cooking with Rich

2020-12-07T02:12:07+00:00

This recipe is all about the mushroom sauce and as the title suggests I use it to make Jägerschnitzel, a schnitzel with hunter sauce. I won't repeat how to make schnitzel here and will focus only on the mushroom sauce (mushroom gravy).

This is a easy recipe and doesn't require pan dripping or juices so is well suited for vegetarians (simply swap the beef stock for vegetable stock). For a far richer mushroom sauce for steak which does require a little more effort try the Mushroom & Red Wine Gravy recipe.

For this recipe I use basic white button mushrooms, of course you can use any mushroom or a mix of mushrooms you wish as the base. Portobello work well, as do a mix of swiss brown and shiitake mushrooms, whatever is in the fridge or whatever is your preference. You can also play around with additions such as bacon or pancetta and you can add a little extra onion if you wish.

The sauce is very versatile and can be used for steaks, bangers and mash or to drown your chips in for a wickedly indulgent chips and gravy, if that's your thing.

Not really much else to say other than, have a go and let me know.

Easy Mushroom Sauce (for Jägerschnitzel)

Preparation: 10 mins | Cooking: ~40 mins | Serves: 6-8 depending on serving option.
Skill Level: Easy

Ingredients

250-350g mushrooms, sliced
2 cups/500ml beef stock (or vegetable stock)
1 medium onion, chopped
⅔ cup white wine
2 garlic cloves, minced
75g butter, room temp
75g all purpose flour
Extra butter and olive oil for the saute.
2 tsp raw sugar
2 tsp thyme (dried)
Salt & pepper to season

Method

Heat a little butter and olive oil in a heavy based pan, add the onion and garlic and saute for ~7-9 mins until onion starts to slightly brown (a little past translucent).
Add mushrooms and continue to saute, stirring to combine. Keep cooking until mushrooms start to lose their moisture and any liquid begins to evaporate, ~10 mins.
Add the white wine and continue stirring until the wine reduces by about half, ~5 mins.
In a small bowl mix flour and butter to a smooth paste (a very basic roux).
Add the roux mix, sugar and thyme to the pan and stir in until roux mix dissolves and combines with mushrooms and onion.
Add the stock and continue to simmer, stirring occasionally until liquid reduces to desired thickness, ~20 mins.
Taste as you go and season with salt and pepper to personal taste.
Serve over your schnitzel, or bangers and mash ... blah, blah.

Tips & Alternatives

For strict vegetarian simply swap the beef stock for vegetable stock. And probably avoid the pork schnitzel ;-)
Adding a little bacon, pancetta or prosciutto gives it a richer flavour, simply pre-fry and add back once mushrooms have been sauted. Do taste as you go along and lesson any additional salt accordingly.
Add a little water or a little more stock if the sauce thickens too much.
I tend to add a little more salt than might be sufficient as the saltiness gets diffused once you serve.

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