Mushroom Sauce, Brown

Name: Mushroom Sauce, Brown
Ingredients: 250 grams Fresh button or cremini mushrooms (Can substitute with tinned mushrooms if preferred, as per original text); 1 tbsp Butter (for sautéing); 0.5 tsp Salt; 0.25 tsp Black pepper, ground; 350 ml Beef stock (Or water, though stock provides better flavor for a brown sauce); 1.5 tbsp Butter (for roux); 1.5 tbsp All-purpose flour

A rich, savory brown mushroom sauce from the colonial era. This variation substitutes the cream of a white sauce with beef stock and a nutty brown roux, creating a deep, earthy accompaniment perfect for steaks or roasts.

Ingredients

250 grams Fresh button or cremini mushrooms (Can substitute with tinned mushrooms if preferred, as per original text)
1 tbsp Butter (for sautéing)
0.5 tsp Salt
0.25 tsp Black pepper, ground
350 ml Beef stock (Or water, though stock provides better flavor for a brown sauce)
1.5 tbsp Butter (for roux)
1.5 tbsp All-purpose flour

Instructions

1Clean the mushrooms by wiping them with a damp cloth or rinsing quickly. Slice them thinly or chop into small pieces depending on preference.
2In a small saucepan over medium heat, melt the roux butter. Add the flour and cook, stirring constantly, until the mixture turns a medium brown color and smells nutty. Be careful not to burn it. Remove from heat and set aside.
3In a larger saucepan, melt the sauté butter over medium heat. Add the prepared mushrooms, salt, and pepper. Sauté until the mushrooms are tender and have released their liquid.
4Pour the beef stock into the pan with the mushrooms and bring to a gentle simmer. Whisk in the prepared brown roux gradually to avoid lumps. Continue to simmer until the sauce thickens to a gravy-like consistency.