Sauce aux Champignons: Classic Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Reduce 5 fluid ounces (150 milliliters) Mushroom Essence by half. Add cups (450 milliliters) demi-glace to the reduction. Bring the mixture to a simmer and skim off any froth that rises to the surface. Strain through a fine chinois and whisk in 1 ounce (30 grams) butter. Finish with 2 ounces (60 grams) button mushrooms that have been simmered in a covered saucepan in ¼ cup (60 milliliters) water or light stock and drained. The cooking liquid from the mushrooms can be used to supply or augment the mushroom essence.