Skip to main content
Sauce

White Mushroom Sauce

A sauce made by simmering button mushrooms in béchamel or white sauce, seasoned with salt, mace, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

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. Add the mushrooms to the boiling béchamel or white sauce.

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

  3. Season the sauce with salt, mace, and cayenne to taste.

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).

  2. Mushroom + macetop 21% of all pairs
    Smell alikelow
    Cooked together2,529 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Sauce + macetop 31% of all pairs
    Smell alikelow
    Cooked together1,217 recipes

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

What each ingredient does

Small button mushrooms
Provide the main body and earthy flavour of the sauce, softening as they simmer.
Béchamel or white sauce
Forms the creamy base that carries the mushroom flavour and gives the sauce its body.
Butter
Enriches the béchamel with fat, adding richness and a smooth mouthfeel.

The step that matters

Simmer until the mushrooms are tender. Mushrooms need enough time in the hot sauce to soften and release their flavour into it, but overcooking can make them rubbery and the sauce can thicken or catch on the base of the pan.

Swap the mace

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

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

Fit is the average pairing score against mushroom, sauce. 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.

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes