Mushroom sauce

Overview

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

It is made with mushrooms, butter, cream 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. It is a variety of allemande sauce.

Mushroom sauce can also be prepared as a brown sauce. Canned mushrooms can be used to prepare the sauce.

History

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

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

Gallery

File:Filet mignon with mushroom-cream sauce.jpg|Filet mignon with mushroom-cream sauce File:Semmelknödel Pilzsosse.JPG|Semmelknödel with mushroom sauce File:Grilled pork with mushroom sauce.jpg|Grilled pork with mushroom sauce File:Chanterelle sauce served with steamed pork.jpg|Chanterelle sauce served with steamed pork File:Rumpsteak med morkelsauce (4623442059).jpg|Rump steak in a morel mushroom sauce

References

References

1. Sargeant, Kate. "One Hundred Mushroom Receipts". Fred Kelso.
2. Truman, M.. (2003). "Pasta". Parragon, Incorporated.
3. Urvater, M.. (1995). "Monday to Friday Pasta". Workman Pub..
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.
5. (1859). "The household encyclopedia".
6. Alice L. McLean. (2006). "Cooking in America, 1840-1945". Greenwood Publishing Group.
7. Lemcke, G.K.. (1914). "European and American cuisine". D. Appleton and company.
8. 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.
9. Brown, E.E.. (2009). "The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen". Shambhala.
10. (Firm), Better Homes and Gardens Books. (2004). "New Cook Book: 1953 Classic Edition". Meredith Books.
11. 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 [https://archive.org/details/moderncookeryfo01actogoog/page/n192 Internet Archive]. Accessed June 15, 2011.
12. Kenneth Gilmore. (28 March 1957). "Mushroom Sauce Recipe for Steak is Secret Even to President". The Times-News.
13. Brodeur, Mimi. (2005). "Mushroom Cookbook: Recipes for White & Exotic Varieties". Stackpole Books.
14. (February 15, 2017). "French Country Chicken With Mushroom Sauce".