Name: Mushroom Purée: Method 1
Ingredients: mushrooms; madeira; wild mushrooms; xanthan gum; butter; lemon juice; stock; water

Mushroom Purée: Method 1

Preparation info

Published 1991

mushrooms	20 oz	550 g
stock or water or madeira (for wild mushrooms)	½ cup or ½ cup	125 ml or 125 ml
juice of 1 lemon
xanthan gum (optional)		0.6 g
butter (method 2 only)	1 oz	30 g

Thoroughly rinse the mushrooms. If they are large, halve or quarter them.
Put the mushrooms in a saucepan with the stock or Madeira and the lemon juice. Cover the saucepan and simmer for 10 minutes.
Drain the mushrooms and reduce the cooking liquid to about 2 tablespoons (30 milliliters).
Purée the mushrooms, the xanthan gum, if using, and the cooking liquid in a food processor for about 3 minutes. Scrape the sides of the food processor every 15 seconds. Force the purée through a drum sieve with a plastic pastry scraper. Keep the purée well covered with plastic wrap until needed.