Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 8 oz mushrooms (sliced (cremini or button)); 1 small shallot (finely chopped); 2 cloves garlic (minced); 1 tablespoon all-purpose flour; ½ cup chicken or beef broth; ¾ cup heavy cream; 1 teaspoon Dijon mustard; Salt and pepper (to taste); Fresh parsley (chopped (optional))

This creamy mushroom schnitzel sauce is rich, savory, and perfect for spooning over crispy schnitzel. Inspired by Austrian and German-style Jägersauce, it’s made with sautéed mushrooms, cream, and a splash of broth for depth.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 1/2 cup sauce

Ingredients Method Notes

Ingredients

2 tablespoons butter
1 tablespoon olive oil
8 oz mushrooms sliced (cremini or button)
1 small shallot finely chopped
2 cloves garlic minced
1 tablespoon all-purpose flour
½ cup chicken or beef broth
¾ cup heavy cream
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley chopped (optional)

Method

Melt butter with olive oil in a skillet over medium heat.
Add mushrooms and cook until browned and moisture has evaporated, about 5–7 minutes.
Stir in shallot and garlic; cook for 1 minute until fragrant.
Sprinkle flour over the mushrooms and stir to coat.
Slowly pour in broth, stirring constantly until smooth.
Add cream and Dijon mustard and bring to a gentle simmer.
Cook for 5–7 minutes, until thickened.
Season with salt and pepper to taste.
Spoon over schnitzel and garnish with parsley if desired.

Notes

For a lighter version, substitute half-and-half for the cream.
Add a splash of white wine for extra depth.
This sauce also pairs well with pork chops or mashed potatoes.