Shelly's Recipe

GERMAN MUSHROOM SAUCE for Schnitzel

Category: Sauces - Miscellaneous

3 slices bacon, coarsely chopped
1/2 onion, thinly slivered
Splash of white wine
1/4 cup rich chicken stock
1 tbsp Dijon or Pommery Mustard
1 tbsp capers
2 sprigs of fresh thyme, or a couple pinches of dry thyme (optional)
3/4 cup sliced mushrooms
1/2 cup half & half whisked with 1 tsp flour

In a large, heavy skillet, brown onions and bacon over medium heat (if bacon is extra lean, add 1-2 tsp of canola oil.) When tender and lightly browned, splash with white wine and deglaze pan. Stir in mustard, capers, stock and herbs. Add mushrooms and cook over medium heat until half done. Stir in the half & half slurry, simmering to finish mushrooms and marry sauce, stir as needed, taste and adjust.