Vegetarian hunter's sauce, perfect with dumplings, potatoes or noodles

Ingredients for 6 servings:

• 500 g mushrooms, fresh
• 1 can mushrooms, whole heads, drained weight 240 g
• 3 large onions
• 2 bay leaves
• 1 tsp. clove powder
• 1 tsp, heaped tomato paste
• 200 ml white wine, fruity
• 200 ml cream
• 350 ml vegetable broth, preferably homemade
• 60 g flour
• 100 g butter
• 50 ml rapeseed oil or frying oil
• 2 garlic cloves, diced, possibly frozen
• 1 tsp sweet paprika powder
• 2 pinches of coriander powder
• ½ tsp nutmeg
• 1 allspice berry
• 4 pinches of salt
• 2 pinches of pepper
• 1 pinch(s) of sugar
• 1 tbsp balsamic vinegar
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian

If you don’t have any homemade broth, first make a spicy broth: Boil water and pour in ready-made broth in a large mug. Add the spices – paprika, coriander, nutmeg, allspice, sugar, vinegar, tomato paste, and 1 bay leaf – to the broth and let it steep until ready to use. Set aside a large measuring cup for the liquid from the canned mushrooms. Drain the water from the can into the measuring cup and carefully squeeze the mushrooms dry. Collect the liquid in the measuring cup as well. Slice the mushrooms. Clean the fresh mushrooms and slice them thinly. Now dice the onions. Heat a pan with oil over high heat and add the fresh mushrooms in batches until they are seared and develop a roasted aroma. Then add the canned mushrooms and continue to roast at high heat until the mushrooms are slightly crispy. Then reduce the heat to medium and melt the butter in the pan. Add the onions and the second bay leaf and cook until translucent. Dust everything with flour and fry briefly over high heat, then deglaze with white wine. Then add the stock, garlic, and mushroom liquid and simmer for 10 minutes. Finally, add the cream and simmer for another 5 minutes. Sprinkle the sauce with parsley and serve.