Gastronomixs

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

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Ingredients

1

kg

mushrooms

50

g

plain salt

100

ml

veal stock

100

g

butter

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

  • Serve in combination with pork dishes.
  • Serve in combination with veal or beef dishes.
  • Serve in combination with langoustine dishes.

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