Mushroom Essence

Appears in

Sauces

By James Peterson

Published 1991

Mushroom essence is made by reducing mushroom cooking liquid to one-fourth its original volume. Mushroom cooking liquid is prepared by cooking mushrooms for 15 minutes in a covered pot with just enough water to come halfway up the sides of the mushrooms. Although most recipes calling for mushroom essence assume that ordinary cultivated mushrooms are used, the essence is far better when prepared from wild types such as morels, cèpes (porcini), or chanterelles. If you use cultivated mushrooms, use cremini, which are much tastier than the relatively tasteless white variety.

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