To one pint of hot brown sauce add one cup of button mushrooms, cut in halves lengthwise. Let the mushrooms become hot without boiling the sauce. A tablespoonful or two of the liquid from the can may be added to the sauce.

Blond Mushroom Sauce

Prepare a pint of sauce with blond roux and a pint of golden veal broth. Add a cup of button mushrooms, cut in halves lengthwise, and reheat without boiling the sauce.

White Mushroom Sauce

Use white roux and white stock, chicken or veal, otherwise same as above.

Brown Mushroom Sauce With Fresh Mushrooms

Peel mushroom caps, break them in pieces, and saute in one or two tablespoonfuls of butter until the moisture evaporates; add brown stock to cover and let simmer about twenty minutes. Add to a pint of brown sauce and let cook very gently five or six minutes.