32 Sauce aux Champignons

Mushroom Sauce

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place dl (9 fl oz or 1⅛ U.S. cups) of mushroom cooking liquor in a small pan and reduce by half. Add 8 dl (1⅖ pt or U.S. cups) of Sauce Demi-glace and allow to simmer gently for a few minutes. Pass through a fine strainer, mix in 50 g (2 oz) butter and finish by adding 100 g ( oz) very small button mushrooms, cooked in a little butter.