Mushroom Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce made from a blend of button mushrooms and mushroom catsup in a brown sauce base. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Sauce.
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This is a classic recipe for a Victorian version of Mushroom Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 66.—MUSHROOM SAUCE.
Put a dozen button mushrooms into a small stewpan with a glass of mushroom castup and half-a-pint of brown sauce, No. 12; boil for ten minutes.
Modern Redaction
Ingredients:
12 button mushrooms, wiped clean (the original recipe keeps then whole, but you can slice if your prefer)
150ml mushroom catsup
300ml brown sauce
Method:
Combine the mushrooms, mushroom catsup and brown sauce in a pan. Bring to a boil and cook for 10 minutes. Serve hot.
