James Peterson

Mushroom Purée: Method 2

Using Raw 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. 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,