Mushroom sauce

A generously filled sauce based on veal stock and mushrooms. You can easily turn this sauce into a creamy mushroom sauce.

Makes 1l.

Mushroom sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




veal stock



shallots, finely diced


bay leaves






olive oil



button mushrooms

As needed:


salt and pepper

Preparation method

  • Gently fry the finely diced shallots, bay leaves, and cloves on medium heat.
  • Deglaze the pan with the veal stock. Bring to the boil and allow to infuse for 20 minutes.
  • Pass through a fine conical sieve.
  • Chop the cleaned mushrooms lengthwise into four parts.
  • Heat up the olive oil in a large pan and fry the mushrooms until golden brown.
  • Mix the sauce and the mushrooms. Reduce the liquid to the required consistency.
  • Season to taste with salt and pepper.

Serving suggestions

  • Use as a sauce to serve with beef, veal, or pork.
  • Variation tip: add 250ml single cream or whipping cream and reduce to create a creamy mushroom sauce.
  • Variation tip: instead of using veal stock, use a different stock such as mushroom stock, beef stock, vegetable stock, or lamb stock
  • Variation tip: use several mushroom varieties such as porcini, shiitake, beech mushrooms, pied blue, chanterelles, horse mushrooms, oyster mushrooms, or portobello mushrooms.
  • Variation tip: use several types of herbs and spices such as cinnamon, star anise, rosemary, white peppercorns, aniseed, coriander seeds, fennel seeds, juniper berries, or cardamom for a richer character.

Previous page