Mushroom Purée: Method 2

Using Raw 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. Rinse the mushrooms and cut them into quarters.
  2. Purée the mushrooms with the stock or Madeira in a blender or in a tall, narrow container with an immersion blender.
  3. Combine the puréed mushrooms, lemon juice, xanthan gum, if using, and butter in a straight-sided sauté pan. Cook the purée until all the moisture evaporates.
  4. Use the purée as is, or work it through a drum sieve if a very fine purée is needed.