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Hi Guys

I just recently came across this picture and the Mushroom sauce topped on whatever this is looks absolutely divine.
I've always been interested in making a Mushroom Sauce but never really had a goal as such - now that this picture caught my attention, this is the Goal Post for me on Mushroom Sauces - I really can't connect on the flavor of this one but I'd like to achieve a sauce with the following characteristics

1. Medium Consistency - not too runny and not thick - should just about coat the back of a spoon.

2. The color of the sauce in this picture is perfect - lightly color indicating not an overcooked sauce The light color indicates that the sauce is made with milk or cream, it does not indicate that the sauce is overcooked.

3. I would like to get a very subtle sweetness from the sauce - not sure whether sugar or natural sweetness from an onion sounds better If you take the time to cook the onions slowly their sweetness will come through naturally. If it's not sweet enough you can add a pinch of sugar but it's not customary.

4. A tang would be great either but not the kind that's going to throw this sauce in the direction of Mayonnaise - This sauce has nothing to do with mayonnaise, they have almost no ingredients in common.

5. Mushroom flavor is a must - It was must be prominent in the sauce

6. Some buttery flavor will be good also The buttery flavor comes from making a roux with equal parts butter and flour.

Hope to get some tantalizing feedback from you guys

Take Care
Welcome newbie. I can tell from your questions you're not quite experienced in the kitchen but fear not because this is actually a very very simple sauce to make. I added some notes in your questions above. It is based on one of the mother sauces from French cuisine, called bechamel. You can easily find a billion videos on how to make it on Youtube but I'll give you the method here.

Usually this sauce would be made in a pan that you might have cooked meat in, the meat that you would top with this sauce. So let's say a piece of chicken for example here. You cook your chicken in a pan (not teflon by the way!) until it's cooked then you take it out and leave it on a plate while you make your sauce.

1. In the drippings of the pan add your sliced mushrooms. A variety of mushrooms would make a very flavorful sauce but if all you have is button mushrooms then that's fine too! Do not crowd the pan, you want the mushrooms to soften and brown and if you add too many all at once they'll turn limp and soupy. Cook in batches.

2. When the mushrooms are all cooked remove from the pan add a very finely chopped shallot to the now-empty pan. Cook it on medium low heat for about 5-8 minutes until it is translucent and slightly starting to brown. You may or may not want to add garlic with it, your choice, my choices is yes!

3. You can add booze at this point if you want. White wine, dry sherry, dry vermouth all work nicely here, maybe even a brandy.

4. Now for the sauce. Add a tablespoon of butter to the onions and let it melt. Then add a tablespoon of flour and use a whisk to blend it with the butter. Cook it for about a minute and then add a cup of whole milk. Keep stirring until it thickens. If the sauce is too thick drizzle in more milk. The more you cook it the thicker it will become. It will get thicker as it cools too so keep that in mind when picking your consistency.

5. Mix the mushrooms back in, add some fresh thyme and a pinch of nutmeg. Drizzle in some lemon juice for acidity. Salt and pepper to taste.

Now top your cooked chicken with it and bon appetit.
 

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Haha there's so many tasty ways to skin a cat... wait no that's ick. I'd just like to say that @Norcalbaker59 's method will result in a brownish gravy color. All very good methods for making a nice sauce although I do have to admit that I've made browner roux and I don't think it tastes "better." It depends on what you're looking for.
 
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