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–+ servings

Jägersoße Hunter's Mushroom Sauce

The definitive German mushroom sauce — golden sautéed wild mushrooms, crispy speck, cream, and a splash of cognac reduced into a poured masterpiece.
Print Recipe
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: German
Servings: 4 servings
Calories: 280kcal

Ingredients

  • 20 g dried porcini mushrooms (soaked in 200ml warm water)
  • 250 g cremini mushrooms sliced
  • 1 shallot minced
  • 2 cloves garlic minced
  • 100 g Speck or bacon finely diced
  • 50 ml cognac or brandy
  • 200 ml heavy cream
  • 200 ml beef stock (or porcini soaking liquid strained)
  • 2 tbsp butter
  • Fresh thyme salt, and black pepper

Instructions

  • Soak porcini 20 min. Drain, reserving liquid. Chop porcini.
  • Fry Speck in butter until crispy. Add shallot and garlic, soften 3 min.
  • Add all mushrooms including porcini. Cook over HIGH heat 8 min until golden-brown.
  • Pour in cognac — let it bubble and reduce 2 min.
  • Add strained porcini liquid, stock, and cream. Simmer 10–15 min until sauce-consistency. Season.

Nutrition

Serving: 1serving | Calories: 280kcal | Protein: 10g | Fat: 24g | Fiber: 1g
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