French cuisine mushroom sauces
In French cuisine, mushroom sauce is a derivative of espagnole and demi-glace. I don't make espagnole or demi-glace, ever. I consider it a waste of my time. My brown sauces are already savory enough that I do not feel the need to concentrate them.
A classic sauce made with sautéed mushrooms, shallots, and a splash of sherry, simmered in demi-glace.
I don't make it. Don't wanna make it. Never will make it by the French book.
mushroom sauce with vegetables
Starch-thickened beef stock/drippings. This is the closest I'll ever get to espagnole / demi-glace.
This is one of those sauces that I don’t mind pouring over tater tots or fries to make them soggy. It just makes them taste even better.
Make no mistake. This sauce is good for 3 servings as a stand-alone vegetarian meal.
You will notice that the vegetables are not boiled to death in this recipe. The vegetables impart the sauce with a richness of flavors, just by sitting on the countertop off the heat.
This preparation is very different from all the other mushroom recipes.
- I start off with a stock from beef drippings.
This is my only mushroom sauce starting with a brown sauce.
- I stewed the mushrooms in it, harder than I usually do.
- I left part of the mushrooms whole.
- I added other vegetables to the sauce.
Pic1: the sauce