Brown Mushroom Sauce

Ingredients

• a tin of mushrooms
• some good, rich, brown gravy
• adding a little pepper and salt to taste.

Method

1. 1

   Stew the mushrooms in brown gravy, rub through a sieve until the consistency is like double cream.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 151. The excerpt below is the record exactly as published.

Brown mushroom sauce is made by stewing the mushrooms for a short time in some good, rich, brown gravy, and nibbing the whole through a wire sieve, when the consistency of this mushroom sauce should be about that of double cream. I have on several occasions in the present work mentioned double cream as a standard of consistency. Perhaps, how- ever, there are many — especially those who live in London — who have not only never seen double cream, but Oven cream itself. Indeed, pure cream is almost unobtainable in London. The consistency of double cream is about the same as that of ordinary gruel. If white mushroom sauce is required, and cream cannot be obtained, the sauce can be made as follows : — Get some good white stock and reduce it till it is almost a glaze ; then add to it half a pint of boiling milk ; put in the mushrooms, and let them stew in the white sauce a short time ; then rub it through a wire sieve. A little pepper and salt should • be added according to taste. The other mushroom sauce I have mentioned is, of course, less troublesome, and cooks too often object to the process known as rubbing through a sieve. Instead of rubbing the mushrooms through a sieve they are chopped fine before being added to the sauce. Mushrooms form the base of so many delicious flavourings that space will not allow me to give more than a few of the most useful and gene- rally known methods of using them. I will take first of all that delicious dish known as sole an gratin. I would here also mention that there are many kinds of fish which can be cooked in the same way. For instance, we can have fresh haddocks nil gratin, lemon sole au gratin, and, indeed, almost any kind of white fi«h. However, the sole is un- doubteclly the best. Take a large 6ole, dry it, flour it, dip it in well-beaten-up yolk of egg, and sprinkle it over with some very fine bread-crumbs. Next take a tin of mushrooms, chop them up fine with a piece of onion about the size of the thumb down to the top joint, add a brimming teaspoonful of chopped parsley, and a very small pinch of lemon thyme. Pick out four or five of the best mushrooms and put them by for the purpose of ornamenting the dish. Then chop* up the remainder of the mush* rooms fine and cook them in the frying- pan, with about two ounces or more of butter, with the onion, parsley, and thyme, adding a little pepper and salt to taste.

Cook this with the app: pantry check, scaling, and the assistant.