What is Mushroom White Sauce?
Mushroom white sauce is a cream, butter or olive oil-based topping. It is made of one of the three ingredients mentioned, as well as chicken broth, white wine, parmesan and herbs. It is prepared on a stovetop over medium heat. The earthy flavor of mushrooms adds depth and texture to the cream sauce. The sauce is a cream-white color with flecks of herbs and a variety of brown tones from the chopped mushrooms. The texture is a medium thick viscosity. The flavor is rich, salty, earthy and savory. Mushroom white sauce is served hot with pasta, meat and seafood.
What does Mushroom White Sauce Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Ingredients
...Butter is made from churned cream, usually from a cow. It has a cream color and a texture that is smooth and melts easily. The flavor is mild and creamy. Butter is often sold in square sticks, or as a flat or round block. It is delicious on bread. It pairs better in baked goods than salted butter, due to its more neutral taste. It also makes an excellent cooking fat.
...Olive oil is extracted from the fresh olive, which grows on a tree. Many olives are needed in the extraction of the oil. This is done by a mechanical process and sometimes by a chemical process, though the mechanical method is highly preferred. Olive oil is a golden color and changes slightly due to whether it is extra virgin, or first cold pressed. The flavor of olive oil depends on how it was processed. Lower quality oils will taste mild, while high quality olive oils will have a robust flavor that is green, or may have a spicy quality. Extra virgin and first cold pressed or preferred. Olive oil lends a depth of flavor to any savory dish.
...Mushrooms are a type of fungus and grow out of soil, or on trees. There are many varieties of mushrooms from white button, portobello, shitake, oyster mushrooms and many more. All mushrooms vary in flavor though most have a mild and earthy flavor that may have buttery notes or a woody taste. The texture of boiled mushrooms are meaty, firm yet soft and a bit spongy. Boiling is a quick method of cooking mushrooms.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
...Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
...White wine is an alcoholic beverage made mainly from green, white or yellow grapes. Red grapes are occasionally used. The wine goes through a fermentation process before bottling and potentially aging. Common white wines include Sauvignon Blanc, Pinot Grigio and Chardonnay. White wine is a pale yellow color and varies in shade, depending on the kind of wine. The flavor is milder than red wine and has less tannins. White wine can be sweet or dry and range across many flavors, including fruity, citrusy, floral, minerally and oaky. The ABV hovers between 12.5% - 14.5%. It is best served cool.
...Chicken broth is commonly used in soups and stews as the liquid. It is made by simmering chicken bones with water, vegetables and seasonings. The thin broth is a golden color with a savory taste that has hints of chicken, vegetables and salt. Chicken broth can be used for many dishes aside from soup.
...Heavy cream has a high fat content, giving it extra flavor and richness. The cream usually comes from cow's milk and generally floats to the top of milk, from which it can be skimmed. The cream is cream colored, or a pale golden color. The texture is thicker than milk with a flavor that is mild, rich and creamy. Heavy cream is used to make whipped cream and many desserts.
...Parmesan, also called Parmigiano-Reggiano is a type of aged cow's milk cheese. Parmigiano-Reggiano must be made in Italy and is the authentic real deal. Parmesan is extremely similar, but made outside of Italy and may use slightly different methods, depending on the maker and brand. Parmesan or Parmigiano-Reggiano is aged for an average of two years and comes in a wheel shape that is cut into smaller wedges. It has a golden color and a texture than is hard and grainy. The flavor is intense, salty and extremely umami. It perks up many savory food items.
...Thyme is an herb used in various cuisines for its gently sharp and cool pungency. A minty edge is present in its flavor. It grows on thin stalks and has very small tapered green leaves with a hint of white at the edges. The herb is often dried and takes on a muted green color. It goes well in soups and with meats, grains and vegetables.