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Brown Mushroom Sauce (sauce aux champignons)

Brown mushroom sauce (1914): butter and flour are browned slowly, thinned with veal bouillon and mushroom liquor, simmered for an hour and seasoned with salt, pepper, sherry and canned mushrooms.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 335 (falt i det fri)

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About the dish

Brown mushroom sauce from the sauce chapter of "Stor kokebok" (1914). Erken places great emphasis on browning the butter roux slowly to achieve the finest color and flavor.

How to make it

  1. 1

    Brown the roux

    Melt the butter and stir in the flour. Brown the roux slowly over low heat, or place the pot in a moderately hot oven. Stir now and then - the browning should take 30-60 minutes.

  2. 2

    Thin

    When the roux is brown, thin with the veal bouillon and the mushroom liquor while stirring.

  3. 3

    Simmer

    Let the sauce simmer for 1 hour and skim along the way.

  4. 4

    Season

    Add salt and pepper to taste, along with the mushrooms and the sherry. Warm through and serve.

Changes from the original

Measurements modernized to grams, liters and deciliters. "Can of mushrooms" is given as about 200 g of canned mushrooms. The method is divided into steps in modern Norwegian.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 335) → 1949 (proofread, p. 371)~59% of the text changedremovedadded
60 gr. smør 60 gr. hvetemel 1¼ 1 l. kalvebuljong 1 del. champignonkraft salt pepper 1 del. sherry 1 boks champignons. Smør og mel røres sammen, langbrunes over svak varme, eller gryten sættes settes i middels varm stekeovn. Naar jevningen Når jævningen er brun, spædes spes med buljongen og champignonkraften. Smaakoker Småkoker i 1 time, skummes. Krydderi Krydder efter smak samt champignons og vin tilsættes. tilsettes. Smør og mel langbrunes, d. v. s. smøret smeltes, melet røres i, og gryten settes derefter over ganske svak varme eller inn i en middelsvarm stekeovn, således at bruningen kan ta fra ½—1 time; rør av og til i gryten. Kun på denne måte kan man få den peneste og mest velsmakende bruning og saus.

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Frequently asked questions

Why does the sauce take so long?
The work itself is small, but the butter-and-flour roux must be browned slowly over low heat (or in a moderately hot oven), and the sauce must simmer for 1 hour and be skimmed. About 110 minutes in all.
What is mushroom liquor, and can I skip the sherry?
The mushroom liquor is the liquid from the can of mushrooms - 1 deciliter is used to thin the sauce along with 1.25 liters of veal bouillon. The sherry (1 dl) is added at the very end together with the mushrooms and gives the sauce character; you can leave it out, but the flavor will be milder.
When should the mushrooms and seasoning go in?
Only after the sauce has simmered for an hour and been skimmed. Then salt and pepper to taste, the mushrooms and the wine are added - so the mushrooms are not cooked to pieces.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), page 335. It is intended for 8 portions.

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