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Another Mushroom Sauce

A creamy mushroom sauce made with small button mushrooms, sauce tournee, and rich cream, served with poultry or veal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Another Mushroom Sauce

Ingredients

Directions

  1. Prepare the mushroom buttons carefully.

  2. Add the mushrooms to the sauce tournee and cook until tender.

  3. Stir in the rich cream and bring to a boil.

  4. Serve with boiled poultry, breast of veal, or veal cutlets.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. 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

Mushroom buttons
Provide the main flavour and tender texture of the sauce.
Sauce tournee
Forms the base sauce that the mushrooms cook in and thickens the dish.
Rich cream
Adds richness and a smooth, creamy body to the finished sauce.

The step that matters

Stir in the rich cream and bring to a boil. Cream can curdle or separate if it boils hard for too long, so keep the heat controlled once it is added.

“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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