Mushroom sauce

Mushroom Sauce

Mushroom sauce (/ˈmʌʃruːm sɔːs/) is a type of sauce made using mushrooms as the primary ingredient.

Etymology

The term "mushroom sauce" is derived from the English words "mushroom" and "sauce". The word "mushroom" comes from the French word "mousseron", which means fungus. The word "sauce" is derived from the Latin word "salsus", meaning salted.

Preparation

Mushroom sauce is typically prepared by sautéing mushrooms in butter or olive oil, then adding flour to create a roux. Stock, wine, or cream is then added to the roux, and the mixture is simmered until it thickens. The sauce is often seasoned with herbs such as thyme or parsley, and salt and pepper.

Variations

There are many variations of mushroom sauce, which can include additional ingredients such as garlic, onion, cheese, or other types of mushrooms. Some versions may also include meat, such as chicken or beef.

Uses

Mushroom sauce is commonly used as a topping for steak, pasta, or chicken. It can also be used as a base for other dishes, such as casseroles or stews.

Related Terms

• Sauce
• Mushroom
• Roux
• Stock
• Cream
• Herb
• Thyme
• Parsley
• Salt
• Pepper
• Garlic
• Onion
• Cheese
• Meat
• Chicken
• Beef
• Steak
• Pasta
• Casserole
• Stew

External links

• Medical encyclopedia article on Mushroom sauce
• Wikipedia's article - Mushroom sauce

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