PARIS MUSHROOM SAUCE
Immediately synonymous with Norman escalope, mushroom sauce is a great classic of French gastronomy. But the Normans obviously do not have a monopoly on this sauce, the creamy generosity of which cannot be confined to a single dish! It will therefore go wonderfully with many good family dishes, such as your pasta or even your bowl of rice...
For 2–3 people
- 300 g button mushrooms
- A shallot
- A knob of butter
- A tablespoon of parsley
- A tablespoon of smoked garlic
- A glass of water
- A spoonful of soup and broth mix
- 5 cl of dry white wine
- 20 cl of liquid cream
- Chop the shallot and cut the mushrooms into cutlets, in a glass of water, pour a tablespoon of soup and broth mixture then mix. In a saucepan over low heat, sweat the shallot with the knob of butter for 4 minutes then add the mushrooms, smoked garlic and continue to heat over low heat for a few minutes, taking care to stir occasionally.
- When the mushrooms start to confit, deglaze with white wine, increase the heat and let reduce by two-thirds. Then add the glass of water with the broth soup mix, the liquid cream, the parsley and let reduce again over medium heat. Be careful not to boil the preparation too much at the risk of burning everything.
- When the sauce has the desired consistency, turn off the heat, add salt before mixing well.
Opt for a smoked black pepper from Kâmpôt , this one will go very well with the cream sauce and will bring out the smoky flavor of the garlic. For this mushroom sauce, Guérande salt is perfect.
While your sauce is reducing, feel free to stir with a wooden spoon. This will help the reduction and prevent the mushrooms from sticking to the bottom of the pan.
To make a cream of mushroom soup, just mix the sauce, and you're done!
You can also replace button mushrooms with other mushrooms such as porcini mushrooms, chanterelles, oyster mushrooms...