Mushroom Sauce

Name: Mushroom Sauce
Yield: For 6–8
Cuisine: United Kingdom
Ingredients: salt and pepper; a trace of garlic salt and a suspicion of crushed, fresh garlic; a sprig of thyme and parsley; ½ pint (3 dl.) white sauce; ½ lb. (240 g.) mushrooms, very finely chopped (with stalks); ¼ pint (1½ dl.) cream; 3 oz. (90 g.) butter; 1 onion, finely chopped; a few chives, finely chopped

Preparation info

For
6–8

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

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

Ingredients

½ pint (3 dl.) white sauce
½ lb. (240

Europe
United Kingdom
Sauce
England
Vegetarian

Method

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 th