Hunter's mushroom sauce

1. Clean and slice the mushrooms; cut the bacon and onion into small cubes.

2. Render the bacon in a pan, add the butter and mushrooms and fry over high heat until golden.

3. Add the onion and sweat until translucent, then toast the tomato purée and flour for 1 minute.

4. Gradually whisk in the stock, add the thyme and simmer for 8-10 minutes until the sauce thickens.

5. Stir in the cream, season with salt and pepper and simmer for another 2 minutes.

6. Sprinkle with parsley and serve with pork schnitzel ("Jägerschnitzel"), meatloaf or spätzle.

Tip: A mix of wild mushrooms gives the sauce an even deeper, more "hunter-style" flavour.