Jaegerschnitzel (Schnitzel with Mushrooms)

                                       Jaegerschnitzel (with Mushrooms)

Schnitzel is also a dish you can eat differently every time. From the classic pork Schnitzel
to the Wiener Veal Schnitzel, Jaegerschnitzel (Mushroom Schnitzel), Zigeuner Schnitzel
(Gypsy style Schnitzel) to as simple as a sandwich (with Mayo, Onions, Tomatoes and Lettuce).

Here I am explaining how to make the Jaegersauce for the Schnitzel. In all variations, the
Schnitzel (the meat) is always done the same way. For this, go down to my Schnitzel recipe.
You can use that Mushroom sauce recipe also for the savory Crepe / Pfannkuchen. 

Thats what you need:

- 500 gr Mushrooms (2 boxes)

- 2 slices Bacon, diced

- 1 Onion, diced

- 125 ml ( 1/2 cup) Veggie Broth

- 125 ml (1/2 cup) Heavy whip

- 1/2 TBSP Thyme

- Parsley

- Milk

- Salt , Pepper

Fry the mushrooms in a stainless steal pan. Remove and set aside. Now add the Bacon and Onion.
Fry til the onion is softened. Now add the Mushrooms back to it and add the Veggie broth and 
Heavy whip. Let it simmer for like 15 min or until the liquid has reduced. Then add milk til you 
have a creamy sauce. Salt, Pepper to taste and add the Thyme and Parsley.

Guten Appetit