White Mushroom Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of mushrooms coked in melted butter and flavoured with mushroom ketchup. The full recipe is presented here and I hope you enjoy this classic British version of: White Mushroom Sauce.
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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.
II.
A More Simple Method.
476. INGREDIENTS.—1/2 pint of melted butter, made with milk, No. 380; 1/2 pint of button mushrooms, 1 dessertspoonful of mushroom ketchup, if at hand; cayenne and salt to taste.
Mode.—Make the melted butter by recipe No. 380, and add to it the mushrooms, which must be nicely cleaned, and free from grit, and the stalks cut off. Let them simmer gently for about 10 minutes, or until they are quite tender. Put in the seasoning and ketchup; let it just boil, when serve.
Time.—Rather more than 10 minutes. Average cost, 8d.
Wipe the mushrooms dry and trim off the stalks. Prepare the melted butter made with milk according to the recipe and when done add the mushrooms, bring to a simmer and cook gently for 10 minutes.
Stir in the ketchup, season to taste with salt and cayenne pepper then bring to a boil, take off the heat and serve.
