Mushroom Sauce, Puree
A velvety, smooth variation of the classic mushroom sauce. By stewing fresh button mushrooms in rich brown gravy and then passing the mixture through a sieve, this recipe creates a refined puree suitable for steaks, roasts, or cutlets. Based on the traditional 'Brown Mushroom Sauce' method.
Ingredients
- 250 grams Button mushrooms, small (Approx. 1/2 pint or 8 oz; picked, peeled, and washed very clean)
- 300 milliliters Beef stock or brown gravy (Approx. 1/2 pint; rich beef stock is preferred)
- 15 grams Unsalted butter (Size of a walnut)
- 1 tsp All-purpose flour (To be kneaded into the butter)
- 0.5 tsp Salt (Adjust to taste)
- 0.125 tsp Cayenne pepper (Or black pepper)
Instructions
- 1Clean the mushrooms thoroughly. Peel the caps if necessary, trim the stems, and wash them in cold water to remove any grit. Slice them roughly.
- 2In a small bowl, knead the butter and flour together until they form a smooth paste. This prevents lumps when added to the sauce.
- 3Place the mushrooms into a stewpan with the beef stock (brown gravy), salt, and cayenne pepper. Add the butter-flour paste. Set over a gentle fire and let simmer until the mushrooms are very tender.
- 4While the mixture is still warm, rub the entire contents (mushrooms and liquid) through a wire sieve into a clean bowl. Use the back of a ladle or spoon to press the mushrooms through to create a smooth puree. Alternatively, blend until smooth and then pass through a fine mesh strainer.
- 5Return the pureed sauce to the pan and warm gently before serving. Do not let it boil vigorously.