Mushroom Sauce

This recipe comes from Wiltshire and is so good that once eaten it will never be forgotten.


  • ½ pint (3 dl.) white sauce
  • ½ lb. (240 g.) mushrooms, very finely chopped (with stalks)
  • ¼ pint ( dl.) cream
  • 3 oz. (90 g.) butter
  • 1 onion, finely chopped
  • a few chives, finely chopped
  • a sprig of thyme and parsley
  • salt and pepper
  • a trace of garlic salt and a suspicion of crushed, fresh garlic


Very gently melt the onion in the butter and when soft stir in all the chopped mushrooms. Stir in the herbs and seasoning and stir and turn until quite soft – about 5 minutes. If any butter is not absorbed, drain off. Warm the white sauce, stir in the mushrooms and herbs and bring to the boil. Just before the sauce boils, stir in the cream. For a smooth sauce, strain before adding cream, but the chopped mushrooms are delicious. Very good with roast chicken or with veal.