Mushroom sauce

In cooking, mushroom sauce is sauce with mushrooms as the primary ingredient. Often cream-based,^[1] it can be served with veal, chicken and poultry, pasta, and other foods such as vegetables.^[2][3][4][5] Some sources also suggest pairing mushroom sauce with fish.^[6]

It is made with mushrooms, butter, cream^[7] or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs.^[8][9] It is a variety of allemande sauce.^{[citation needed]}

Mushroom sauce can also be prepared as a brown sauce.^[10][11] Canned mushrooms can be used to prepare the sauce.^[12]

Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy.^[13]

United States President Dwight D. Eisenhower, a well-known steak lover, was reportedly quite fond of mushroom sauce.^[14]

• 
  Filet mignon with mushroom-cream sauce
• 
  Semmelknödel with mushroom sauce
• 
  Grilled pork with mushroom sauce
• 
  Chanterelle sauce served with steamed pork
• 
  Rump steak in a morel mushroom sauce