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In cooking mushroom sauce is sauce with mushrooms as the primary ingredient, often cream-based. It may served with veal, poultry or pasta, as well as other foods such as vegetables or risotto.
It is made with mushrooms, butter, cream, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as garlic, lemon juice, flour (to thicken the sauce), grated parmesan cheese, saffron, basil or other herbs. It is a variety of allemande sauce.
Some sources also suggest pairing mushroom sauce with fish.
- Sargeant, Kate. One Hundred Mushroom Receipts. Fred Kelso. p. 32.
- Brodeur, Mimi (2005). Mushroom Cookbook: Recipes for White & Exotic Varieties. Stackpole Books. p. 99. ISBN 0811732746.
- Alice L. McLean (2006). Cooking in America, 1840-1945. Greenwood Publishing Group. p. 91. ISBN 978-0-313-33574-7.
- 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 Google Books. Accessed June 15, 2011.
- Kenneth Gilmore; Douglas Larsen (28 March 1957). "Mushroom Sauce Recipe for Steak is Secret Even to President". The Times-News. Retrieved 15 June 2011.