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Sauce

White Mushroom Sauce

A creamy sauce made with mushrooms, béchamel, butter, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

White Mushroom Sauce

Ingredients

Directions

Prepare the mushrooms

  1. Cut off the stems from the mushrooms and clean them with a little salt and a cloth.

  2. Soak the mushrooms in cold, slightly salted water, then drain or dry them with a soft cloth.

Make the sauce

  1. In a saucepan, combine the béchamel or white sauce made with fresh milk or thin cream, flour, and butter.

  2. Bring the sauce to a boil, then add the mushrooms.

  3. Simmer for 10 to 20 minutes until the mushrooms are tender.

  4. Season the sauce with salt, mace, and cayenne before serving.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sauce + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mushroom + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Button mushrooms
Provide the main body and earthy flavour of the sauce.
Béchamel or white sauce
Forms the creamy base that carries the mushrooms.
Flour
Thickens the butter and sauce base for a smooth body.
Butter
Adds richness and a silky mouthfeel to the sauce.

The step that matters

Simmering the mushrooms. Simmering until the mushrooms are tender cooks off their raw moisture and softens their texture. Stopping early leaves them firm and can leave the sauce watery, while overcooking can make them rubbery.

Swap the mace

How well each one fits the dish's main ingredients (mushroom, sauce, flour, butter):

  1. Capersfits better
  2. Jalapenofits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against mushroom, sauce, flour, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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