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

2016-03-28

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
Pic2: the soup

INGREDIENTS

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

Directions

Start with the pan you browned the meat in.
Keep about 2 tbsp. oil. Pour off and store the remainder for future use.
Deglaze the drippings:
- Add up to 1 cup of water, broth or milk.
- Warm up. Simmer.
- Scrape and stir to dissolve the sticky brown.
If there are no drippings to deglaze, use 1 cup beef or vegetable broth instead.

Add the sliced mushrooms and simmer 10 minutes over medium-high heat..
Ad 2 more cups of water, enough to cover the veggies when they are added.
Bring to a low boil.
Remove from the heat.
Optional:
- Stir in oil dough ½ tsp. at a time until desired thickness is reached.
Stir in cream.
Add the thawed mixed vegetables. Set aside.
After 10-15 minutes, warm up the sauce to serving temperature and remove from the heat.
That’s it. Serve and enjoy.

To turn this into soup: (Pic2)

Add up to 1 qt. water / stock, extra vegetables of your choice, S&P to taste.
Bring to a low simmer. Cover and simmer 10-15 minutes.
Optional:
- Puree part or all of the vegetables in the soup.
Adjust seasoning.
Serve and enjoy.

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

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org