MirepoixEspagnole with a duxelles of mushroom and cured pork. The sauce that turns leftover mushroom stalks into something worth serving.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, frying pan, knife |
| Mother sauce | Espagnole |
- 400 ml — brown stock
- 200 g — button mushrooms
- 50 g — shallot
- 60 g — smoked bacon
- 120 ml — dry white wine
- 30 g — tomato purée
- 12 g — parsley
- 25 g — butter
- 4 g — salt
- Chop the mushrooms very fine and cook them dry in butter until the pan stops steaming. A wet duxelles turns the whole sauce grey and watery.
- Add the chopped cured pork and shallot, reduce the wine onto them, then the tomato paste and the espagnole.
- Simmer twenty minutes without straining — this is one of the few espagnole derivatives meant to stay textured — and add parsley at the end.
Compared with Espagnole
- Added: button mushrooms 200 g, shallot 50 g, dry white wine 120 ml, parsley 12 g
- Not used: plain flour, carrot, onion, celery, thyme, bay leaf
- Different amount: brown stock 400 ml (Espagnole: 700 ml), smoked bacon 60 g (Espagnole: 50 g), tomato purée 30 g (Espagnole: 20 g), butter 25 g (Espagnole: 30 g)
- Same amount: salt 4 g
Both recipes serve 4.
- One serving (1 of 4): brown stock 100 ml, button mushrooms 50 g, shallot 12.5 g, smoked bacon 15 g, dry white wine 30 ml, tomato purée 7.5 g, parsley 3 g, butter 6.25 g, salt 1 g
- Double batch (8 servings): brown stock 800 ml, button mushrooms 400 g, shallot 100 g, smoked bacon 120 g, dry white wine 240 ml, tomato purée 60 g, parsley 24 g, butter 50 g, salt 8 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 88