This creamy mushroom sauce can be served with fish and seafood dishes. It's made by adding sautéed mushrooms to a basic White Wine Sauce.
Note: This recipe differs from this Mushroom Sauce for Chicken in that it is based on a fish velouté rather than chicken or veal. For a version of the Mushroom Sauce based on the demi-glace that can be served with meat and pork dishes, see Mushroom Sauce for Meat.
- 1 tablespoon butter
- ½ tablespoon lemon juice
- ½ cup sliced mushrooms
- 2 cups White Wine Sauce
- In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Stir in the lemon juice, then add the mushrooms and sauté until soft, about 5 minutes.
- Stir in the White Wine Sauce. Bring to a simmer, cook for another 5 minutes and serve right away.