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Mushroom Sauce

A sauce made with mushrooms and brown sauce, simmered and served with meats or fish.

From an old cookbook · modernised transcription
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Why it works: Mushroom and sauce are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,480 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mushroom Sauce

Ingredients

Directions

Prepare the mushrooms

  1. If using canned mushrooms, simmer them for 5 minutes.

  2. If using fresh mushrooms, simmer for 10 minutes.

  3. Cut up any large mushrooms.

Make the sauce

  1. Add the mushrooms to the brown sauce and stir well.

Serve

  1. Serve with roasted or broiled meats or baked fish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Add earthy flavor and a tender, meaty texture to the sauce.
Brown sauce
Forms the savory base that the mushrooms are stirred into.

The step that matters

Simmer fresh and canned mushrooms for different times. Canned mushrooms are already cooked, so they need only a short simmer to warm through. Fresh mushrooms are raw and firmer, so they need the longer 10-minute simmer to soften and release their flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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