Sauce: Champignons (brown)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Brown Mushroom Sauce” from irp-cdn.multiscreensite.com
Serving Size: Not set
Ingredients
- 1 qt (946.3529 mL) prepared HACO Swiss Demi-Glace dark Classique #631 - 1 oz (28.3495 g) butter - 2 oz (56.6990 g) chopped onion - 1/2 oz (14.1748 g) chopped garlic - 9 oz (255.1457 g) sliced button mushrooms - 1 oz (28.3495 g) finely diced leek - 1 oz (28.3495 g) finely diced carrot - 1 oz (28.3495 g) finely diced celery - Thyme and cayenne pepper, to taste - HACO Swiss Supreme Hacomat seasoning powder #513, to taste
Instructions
1. Prepare the demi-glace according to its package directions. 2. Sauté onion, garlic, leek, carrot and celery in butter over moderate heat until softened. Add mushrooms and sauté until cooked. 3. Mix vegetables into the hot demi-glace; season with thyme, cayenne and Hacomat. Serve hot. US source quantities retained; metric additions convert only like units. Yield: Source labels batch as 1 qt (946.3529 mL); added vegetables affect final volume Source: Adapted from HACO Swiss Recipe Service, Brown Mushroom Sauce. https://irp-cdn.multiscreensite.com/59c76178/files/uploaded/Brown%20Mushroom%20Sauce.pdf