Mushroom and Vegetable Essences from Sauces by James Peterson
Tuesday, May 10, 2011
Mushroom Essence Mushroom essence is made by reducing mushroom cooking liquid to one fourth of its original volume. Mushroom cooking liquid is prepared by cooking mushrooms for 15 minutes in a covered pot with an equal weight of water (for example, one pound of mushrooms to 2 cups of water). Although most recipes calling for mushroom essence assume that ordinary cultivated mushrooms are used, it is far better when prepared from wild types such as morels, cepes, or chantrelles. Vegetable Essence Almost any vegetable can be chopped and cooked in a small amount of stock, water, or wine. The method is almost the same as preparing a court-bouillon except that the flavor of one vegetable is accentuated, rather than a combination. These flavorful essences can then be served as accompaniments to delicately flavored foods such as fish or can be combined with other ingredients for more complex sauces.