Mushroom Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2.5 decilitres mushroom cooking liquid
- 8 decilitres demi-glace (half-glace / reduced brown sauce)
- 50 grams butter
- 100 grams small mushroom heads, cooked
Instructions
- Reduce the mushroom cooking liquid by half. Add the demi-glace (half-glace) and bring to a simmer for a few minutes. Strain through fine cloth (étamine). Finish with butter to taste and enrich with the cooked mushroom heads.