Mushroom Purée: Method 1

Using Cooked Mushrooms

Preparation info

  • Difficulty

    Easy

  • Yield:

    2 cups

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

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

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 (30 milliliters).
  4. 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.