Mushroom Sauce—Brown

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. brown sauce
  • 2–4 oz. mushrooms


Fry the mushroom stalks with the other vegetables when making the brown sauce. Add the mushroom skins and the sliced mushrooms with the stock when making the sauce, and simmer them for i hr. Strain the sauce, lift out and chop the mushrooms and return them to the sauce.