Mushroom Sauce

Preparation info

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Appears in

The Cookery of England

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.


  • ½ pint (3 dl.) white sauce
  • ½ lb. (240


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