Mushroom sauce can feature almost any type of edible mushroom, depending on the cook's taste preference. Typical supermarket mushrooms, such as white button and cremini make for a milder sauce, while more uncommon chanterelles and morels lend a deeper, earthier essence.
Wine, broth or cream might form the base for this versatile topping. Aromatics, such as garlic or fresh herbs, often add their own flavor dimension. A thickened sauce might use flour or arrowroot or, for a quick-cooked version, canned cream soup. Mushroom sauce pairs well with most proteins, including beef, poultry or fish, and it nicely complements vegetables, such as asparagus and broccoli.