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. mushroom sauce

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.

B. 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.


Pic1: the sauce
Pic2: the soup


This is what you need for 4+ servings:

  • Pan and drippings from browning meat
  • 1 lb. button mushrooms
  • 2 tsp. oil dough
  • ½ cup cream
  • 1 qt. water or stock
  • 1 lb. roasted red potato blend, thawed
    = red potatoes, onions, red and green peppers, broccoli florets



To turn this into soup: (Pic2)


Pic3: mushrooms in deglazed beef drippings
Pic4: add stock, simmer
Pic5: add cream, veggies