MUSHROOM SAUCE, WHITE
Mushroom sauce can be made from fresh mushrooms or tinned mushrooms. When made from fresh they must be small button mushrooms, and not those that are black underneath. They must be peeled, cut small, and have a little lemon juice squeezed over them to prevent them turning color, or they had still better be thrown into lemon juice and water. They must now be fried in a frying-pan with a small quantity of butter till they are tender, and then added to a little thickened milk, or still better, cream. When made from tinned mushrooms, simply chop up the mushrooms, reserving the liquor, then add a little cream and thicken with a little white roux. A little pepper and salt should be added in both cases. Instead of using either milk or cream, you can use a small quantity of sauce Allemande.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
