The ultimate mushroom sauce

To make this foamy sauce, we extract the juice from the mushrooms and only add some veal stock and butter to enhance the flavour.

The ultimate mushroom sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







plain salt



veal stock




Preparation method

  • To make the mushroom essence, brush the mushrooms clean and purée in a blender or food processor with a little salt.
  • Transfer to a strainer lined with a passing cloth.
  • Collect the juice. The liquid will oxidise and turn black which intensifies the flavour.
  • Measure off 200ml of the mushroom essence.
  • Next, add the veal stock and bring to the boil.
  • Mount with the butter and whisk into a foam using a hand-held blender.

Serving suggestions

  • As part of a composition with pork loin, mushrooms and celeriac. 
  • As part of a composition with sweet bread, peas and Parmesan cheese. 
  • As part of a composition with langoustines. 

Previous page