Mushroom sauce Mushroom sauce Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods. In cooking, mushroom sauce is sauce with mushrooms as the primary ingredient. Often cream-based, it can be served with veal, chicken and poultry, pasta, and other foods such as vegetables. Some sources also suggest pairing mushroom sauce with fish. It is made with mushrooms, butter, cream or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide
Genovese sauce brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports. It could also be referring to its inventor's name, since Genovese is a widespread surname in Campania. Genovese sauce is now unknown beyond Campania. The sauce's use of onions may reflect a French influence, and resembles Boeuf à la mode. During the mid 19th century, ‘Salmon in Hollandaise and Genovese sauce’ was served in the Grand Véfour restaurant of the Palais-Royal in Paris as a luxury dish. Genovese sauce is not to be confused with Pesto from Genoa and Liguria,