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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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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 335) → Modernisert~81% av teksten endretfjernetlagt til
60 gr. smør g smør. 60 gr. hvetemel 1¼ l. kalvebuljong g hvetemel. 1,25 l kalvebuljong. 1 del. champignonkraft dl sjampinjongkraft (lagen fra boksen). 1 dl sherry. 200 g hermetiske sjampinjonger (1 boks). salt (etter smak). pepper 1 del. sherry 1 boks champignons. Smør (etter smak). Smelt smøret og mel røres sammen, langbrunes rør inn melet. Brun jevningen langsomt over svak varme, eller sett gryten sættes inn i middels varm stekeovn. Naar Rør av og til – bruningen bør ta 30–60 minutter.. Når jevningen er brun, spædes spe med buljongen kalvebuljongen og champignonkraften. Smaakoker sjampinjongkraften under omrøring.. La sausen småkoke i 1 time, skummes. Krydderi efter smak time og skum av underveis.. Tilsett salt og pepper etter smak, samt champignons sjampinjongene og vin tilsættes. sherryen. Varm gjennom og server.

Note til Modernisert

Mål modernisert til gram, liter og desiliter. «Boks champignons» er angitt som ca. 200 g hermetiske sjampinjonger. Fremgangsmåten er delt i trinn på moderne norsk.

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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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