Sauces
Mushroom Sauce
Houbová omáčka
Czech Republic
Forest-mushroom sauce served over dumplings, a hallmark of Czech mushroom cuisine.
Original eatfuls sticker artwork
What it is
A closer look at Mushroom Sauce.
Forest-mushroom sauce served over dumplings, a hallmark of Czech mushroom cuisine.
What to look for
Know it when you find it.
Earthy, creamy sauce laden with wild mushrooms.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Mushroom Sauce.
Czech Republic
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Georgia
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Afghanistan
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Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Antigua and Barbuda
Antiguan Pepper Sauce
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Dominican Republic
Agrio de Naranja
A Dominican condiment of sour orange juice, lime, garlic, and hot sauce, served with sancocho. A tangy, acidic sauce that cuts the richness of the stew.
Timor-Leste
Timorese Chili Paste
Ai-manas
The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.
Provence, France
Aioli
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Provencal garlic mayonnaise made with olive oil, served with vegetables and fish.
Dominican Republic
Ají Criollo
A Dominican hot sauce of ají dulce (sweet chili), garlic, vinegar, and cilantro, served with snacks and meals. A mild, tangy, aromatic condiment, a national staple.
Colombia
Ají de Piña
A Colombian pineapple and chili sauce, sweet and spicy, served with empanadas and grilled meats. A coastal and party condiment, fresh and tangy.