White Mushroom Sauce

Preparation info

  • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Mushrooms, ½ pint
  • white sauce, ½ pint
  • seasoning of salt, mace, and cayenne: 10 minutes.


Cut off the stems closely from half a pint of small button mushrooms; clean them with a little salt and a bit of flannel, and throw them into cold water, slightly salted, as they are done; drain them well, or dry them in a soft cloth, and throw them into half a pint of boiling béchamel, or of white sauce made with very fresh milk, or thin cream, thickened with a tablespoonful of flour and two ounces of butter. Simmer the mushrooms from ten to twenty minutes, or until they are quite tender, and dish the sauce, which should be properly seasoned with salt, mace, and cayenne.