Mushroom sauce (Sauce aux champignons)

By Craig Claiborne and Pierre Franey

Updated September 7, 2015

Total Time
25 minutes
Rating
5(56)
Comments
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Ingredients

Yield:About 2 cups

  • ½ pound mushrooms, thinly sliced, about 2 cups

  • 5 tablespoons butter

  • Juice of one-half lemon

  • 3 tablespoons flour

  • 1 cup chicken broth

  • ½ cup milk

  • Salt, if desired

  • Freshly ground pepper

  • ⅛ teaspoon freshly grated nutmeg

  • ¼ cup heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving

11 grams carbs; 60 milligrams cholesterol; 256 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 1 gram fiber; 450 milligrams sodium; 6 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the mushrooms and set aside.

  2. Step 2

    Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.

  3. Step 3

    Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.

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Ratings

5 out of 5
56 user ratings
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Comments

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Patricia

While the lemon on the mushrooms did brighten this up, it is still white sauce with mushrooms. I did not have heavy cream so used all milk. At the end I added at least 1/2 cup dry white wine which helped loosen it but this was nothing special for me.

Jim C.

This was great! I used 1 1/2 cups of Juices from a 27-hour Sous Vide cook of a beef chuck roast...substituting for milk and broth. Then added the 1/4 c. of heavy cream. It's a simple, excellent recipe. Thanks! (Next time, when I have milk, I'll make it exactly as above.)

jim

This is a keeper. I made it as is except I used half & half in place of the milk and cream. Made a delicious sauce for beef tenderloin.

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