Mushroom sauce is a type of sauce that strangely primarily consists of… mushrooms. This sauce is often usually white or brown depending on types of mushrooms. Just like every other sauce, there are numerous ways to prepare a tasty mushroom sauce. Each recipe comes different ingredients that serve a unique purpose in flavoring the sauce. Likewise, this sauce accompanies a variety of meals depending on the different regions. However, the distinct, creamy, sweet taste of mushroom sauce is universal. You are very likely to run into a unique recipe of this sauce wherever you go.
It is nearly impossible to distinguish the region from which the mushroom sauce originates. This is due to a couple of reasons. First, mushrooms are naturally occurring plants and have therefore been consumed worldwide ever since the beginning of time. Secondly, there are very many different ways of preparing mushroom sauce. For this reason different recipes for the sauce exist all over the world. Nevertheless, a cookbook from 1864 contains two mushroom sauce recipes that may just be the first ones ever documented.
History and background
Mushroom sauce has a long history as a very versatile sauce. It has been consumed by human beings for hundreds of years. Despite all this, it is hard to pinpoint exactly where the sauce originates from. The first ever documented recipe for the sauce was contained in a cookbook that dates back to 1864. However, the two recipes that are contained therein barely begin to cover the countless ways that the sauce can be prepared. Nevertheless, the two recipes are the most common preparation methods for the sauce. The first method results in sauce tournee and the second will result in brown gravy.
Ingredients typically seen are: Mushrooms, Butter, Cream, Olive oil, White wine, Pepper, Garlic, Lemon juice, Flour, Chicken stock, Parsley, Saffron.
How to make mushroom sauce
As I have already mentioned, there are limitless ways that you can prepare mushroom sauce. The easiest way is to use canned mushrooms as the base of your sauce. However, if you were looking to create something a bit more original and unique you can follow these simple steps:
- Start by melting some butter in a sauce pan and add some fresh mushrooms of your likings. Stir fry for a few minutes.
- Add your mustard bit by bit while stirring. Then add the double cream.
- You can season as you wish by either adding in salt, ground pepper or even some chili. Allow the sauce to boil for a few more minutes so that it can thicken.
What goes well with mushroom sauce?
There are a number of foods that go great with the sauce. My personal favorite is mushroom sauce served with a good medium grilled steak. You can also serve this with pork or veal. It also compliments the flavor of vegetables and works very well with pasta dishes. In other regions of the world, mushroom sauce is often served with fish.
- 15 g butter
- 1 tbsp vegetable oil
- 250 g mushrooms
- 175 ml white wine
- 1 tsp mustard we used Dijon
- 200 ml double cream
- Start by adding 15g of butter into a hot saucepan, and then 1 tbsp vegetable oil to stop the butter burning.
- Now add the mushrooms. Chestnut, Cremini or Portobello you can use almost any kind you like.
- Let them cook on a low heat. Avoid burning them and let them brown.
- Add the white wine when the mushrooms are nice and soft and let it reduce by half.
- Gradually add the mustard and stir in. I normally use Dijon but you can use whatever mustard you prefer.
- Then add the double cream and let everything sit on a low heat for a minute or two, so the flavours get incorporated into the cream. You don’t want to just get a creamy flavor; you also want to taste the mushrooms. Don’t over reduce it.
- Test for seasoning.
- Try adding a splash of dry sherry to the sauce. It makes wonders!
If you like this sauce then try the whiskey sauce too.