White Mushroom Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of blanched mushrooms that are lightly fried and finished in a Bechamel sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: White Mushroom Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
WHITE MUSHROOM SAUCE, to serve with Boiled Fowls, Cutlets, &c.
I.
475. INGREDIENTS.—Rather more than 1/2 pint of button mushrooms, lemon-juice and water, 1 oz. of butter, 1/2 pint of Béchamel, No. 367, 1/4 teaspoonful of pounded sugar.
Mode.—Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them, and put them in a stewpan with the butter. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather more time. They should not boil longer than necessary, as they would then lose their colour and flavour. Rub the whole through a tammy, and serve very hot. After this, it should be warmed in a bain marie.
Time.—Altogether, 1/4 hour. Average cost, 1s.
Seasonable from August to October.
Modern Redaction
Ingredients:
200g button mushrooms
300ml water with 2 tbsp lemon juice
30g butter
300ml Béchamel sauce
1/4 tsp granulated sugar
Method:
Wipe the mushrooms clean, trim off he stalks then place in a bowl with the water and lemon juice (this helps whiten them). After soaking for 20 minutes drain the mushrooms, chop them and place in a pan with the butter. Cook gently for about 5 minutes, or until the mushrooms have softened then stir in the Béchamel sauce. Bring to a simmer and cook for 5 minutes (but do not allow to boil).
Take off the heat and pour into a blender to purée then stir in the sugar and pour into the top of a bain-marie (double boiler) and heat through before serving.
