James Peterson

Mushroom Purée: Method 1

Using Cooked Mushrooms

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

mushrooms 20 oz

Method

  1. Thoroughly rinse the mushrooms. If they are large, halve or quarter them.
  2. Put the mushrooms in a saucepan with the stock or Madeira and the lemon juice. Cover the saucepan and simmer for 10 minutes.
  3. Drain the mushrooms and reduce the cooking liquid to about 2 tablespoons</