Mushrooms need to be cooked briefly to remove some of their liquid—and concentrate their flavor—before being simmered in the stock. For added flavor, sherry is used to deglaze the pan.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
SWEAT ONION AS DESCRIBED ON PAGE 63, ADDING 1 3/4 pounds cremini mushrooms, stemmed and quartered (about 6 1/2 cups) after the onion is translucent; cook mushrooms until they soften and release liquid, about 5 minutes, stirring periodically. Then whisk in the flour and cook for 1 minute, stirring vigorously with a wooden spoon and scraping the bottom of the pot so the brown bits don’t burn. Deglaze the pan with 2 tablespoons dry sherry, cooking and scraping the brown bits from the bottom until the liquid has evaporated. Pour in stock (or milk), whisking until smooth, and proceed with recipe, simmering mushrooms until tender, about 15 minutes. Strain and finish as above (adding cream, if desired). Makes about 5 1/2 cups.
