Mushroom gravy

Mushroom gravy is a humble, common red sauce combine from stock (beef is classic, but chicken may use), roux (a combination of different parts butter and flour to set), and mushroom base. It can also increase with mace, to add a subtle nutmeg flavor.

In cooking mushroom gravy is gravy with mushrooms as the main ingredient. Often cream-based, it can serve with beef, chicken and poultry, pasta, and other foods such as vegetables. Some sources also suggest pairing mushroom gravy with fish.

It is make with mushrooms, butter, cream or olive oil, white wine (some variations may use a soft red wine) and pepper with a wide variety of differences conceivable with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs. It is a variation of allemande sauce.

Mushroom sauce gravy can also prepare as a brown sauce. Canned mushrooms can use to prepare the sauce. Mushroom sauces have been cook for hundreds of years. An 1864 cookbook comprises two recipes, one sauce tournee and one brown gravy. Dwight Eisenhower was supposedly fond of mushroom sauce, enjoying it on steak.