Mushroom Sous Recipe
Make Mushroom Sous Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mushroom base
Finishing & optional thickening
Method
Mushroom base
- 1
- 2
- 3
Cook mushrooms
Raise heat to medium-high. Add chopped mushrooms in a single layer if possible (cook in batches if needed) and let them brown without moving for 2–3 minutes, then stir. Continue cooking 6–8 minutes until mushrooms release liquid and it mostly evaporates and the mushrooms are deeply flavored and lightly caramelized.
- 4
- 5
Deglaze
Pour in the white wine or sherry to deglaze the pan, scraping up browned bits. Let the alcohol evaporate and reduce by about half, 1–2 minutes.
- 6
Add stock and simmer
Add the stock and soy sauce. Bring to a gentle simmer, reduce heat to maintain a low simmer, and cook uncovered 15–20 minutes to concentrate flavors and reduce volume by roughly one-quarter. Taste and adjust salt and pepper (start with the 1 tsp salt and 1/2 tsp pepper listed). Remove and discard thyme sprigs and bay leaf.
- 7
Optional cream
If using heavy cream, stir it in now and simmer 2–3 minutes to integrate; this will make the sauce richer and silkier.
Finishing & optional thickening
- 8
Blend for smooth sous
Transfer the mushroom mixture (hot) to a blender or use an immersion blender in the pot. Puree until very smooth and velvety. For an ultra-silky result, pass the blended mixture through a fine-mesh sieve, pressing with a spatula to extract as much liquid as possible.
- 9
Adjust thickness
If the sous is too thin for your use, make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tsp cold water until smooth. Return the strained purée to a clean saucepan over low heat. Whisk in the slurry and simmer 1–2 minutes until it thickens slightly. Repeat in very small increments if more thickening is needed.
- 10
Mount and finish
Off the heat, whisk in 1 tbs cold butter and 1 tsp lemon juice to give shine and brighten flavor. Taste and adjust seasoning with salt and pepper.
- 11
Cool and store
Cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of stock or cream if needed to loosen the sauce.
- 12
Serving suggestions
Use this mushroom sous as a sauce for steak, roasted poultry, seared fish, or as a base for soups and risottos. Warm before serving and drizzle or spoon over the main component.