Mushroom sauce

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods.

A cream-based mushroom sauce

Overview
A brown mushroom sauce accompanying Scottish mince pie

In cooking, mushroom sauce is sauce with mushrooms as the primary ingredient. Often cream-based,[1] it can be served with veal, chicken and poultry, pasta, and other foods such as vegetables.[2][3][4][5] Some sources also suggest pairing mushroom sauce with fish.[6]

It is made with mushrooms, butter, cream[7] or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs.[8][9] It is a variety of allemande sauce.

Mushroom sauce can also be prepared as a brown sauce.[10][11] Canned mushrooms can be used to prepare the sauce.[12]

For vegan dishes, cream can be replaced with ground almonds, mixed with water and evaporated until needed consistency.

History

Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy.[13]

United States President Dwight D. Eisenhower, a well-known steak lover, was reportedly quite fond of mushroom sauce.[14]

See also

References
  1. Sargeant, Kate. One Hundred Mushroom Receipts. Fred Kelso. p. 32.
  2. Truman, M.; Parragon, Incorporated (2003). Pasta. Easy Meals. Parragon, Incorporated. ISBN 978-1-4054-1511-8. Retrieved March 7, 2017.
  3. Urvater, M. (1995). Monday to Friday Pasta. Monday-To-Friday Series. Workman Pub. p. pt55. ISBN 978-1-56305-347-4. Retrieved March 7, 2017.
  4. Jones, M.H. (2001). The Allergy Self-Help Cookbook: Over 325 Natural Foods Recipes, Free of All Common Food Allergens: Wheat-free, Milk-free, Egg-free, Corn-free, Sugar-free, Yeast-free. Rodale Books. p. 170. ISBN 978-1-57954-276-4. Retrieved March 7, 2017.
  5. The household encyclopedia. 1859. p. 525.
  6. Alice L. McLean (2006). Cooking in America, 1840-1945. Greenwood Publishing Group. p. 91. ISBN 978-0-313-33574-7.
  7. Brodeur, Mimi (2005). Mushroom Cookbook: Recipes for White & Exotic Varieties. Stackpole Books. p. 99. ISBN 0811732746.
  8. "French Country Chicken With Mushroom Sauce". St. Louis Post-Dispatch. February 15, 2017. Retrieved March 7, 2017.
  9. Lemcke, G.K.; Lemcke, G. (1914). European and American cuisine. D. Appleton and company. p. 96. Retrieved March 7, 2017.
  10. Acton, E. (1868). Modern cookery, for private families, reduced to a system of easy practice, in a series of carefully tested receipts ... Newly revised and much enlarged edition. Copiously illustrated. Longmans, Green, Reader & Dyer. p. 18. Retrieved March 7, 2017.
  11. Brown, E.E.; Simpkins, J.D. (2009). The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen. Shambhala. p. 334. ISBN 978-1-59030-672-7. Retrieved March 7, 2017.
  12. (Firm), Better Homes and Gardens Books (2004). New Cook Book: 1953 Classic Edition. Better Homes & Gardens. Meredith Books. p. 348. ISBN 978-0-696-22212-2.
  13. Eliza Acton , Modern cookery for private families: reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained (Longman, Green, Longman, Roberts, and Green, 1864), p. 123. Found at Internet Archive. Accessed June 15, 2011.
  14. Kenneth Gilmore; Douglas Larsen (28 March 1957). "Mushroom Sauce Recipe for Steak is Secret Even to President". The Times-News. Retrieved 15 June 2011.
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