Sauce aux Champignons: Glace de Viande Method

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Add ¼ cup (60 milliliters) glace de viande to 5 fluid ounces (150 milliliters) Mushroom Essence. Gently simmer the mixture long enough for the glace de viande to dissolve. Finish with 2 ounces (60 grams) butter and 1 ounce (30 grams) button mushrooms, cooked.

Unthickened Method

Full-flavored brown stock can be infused with mushrooms by bringing equal parts mushrooms and stock by weight to a simmer and letting the mixture infuse for 10 minutes in a covered pot. That is, use ½ pound (250 grams) mushrooms per cup (250 milliliters) stock.