How To Use Essence de Champignon Gold®
Use one part Essence de Champignon Gold® to twenty parts hot water to make a classic mushroom stock. Bring to a simmer and whisk until completely dissolved.
16 oz. (450g) - Makes approximately 2-2/3 gal. (10 l) of classic mushroom stock.
1.5 oz. (42.5g) - Makes approximately 4 cups (946 ml) of classic mushroom stock.
Essence de Champignon Gold® Ingredients
Mushroom Stock, Sherry Wine (contains sulfites, naturally occurring in wine), Tapioca Starch (Native), Salt, Spices, Natural Garlic Extract. EDC040407
Product is gluten-free.
Essence de Champignon Gold® Nutrition Facts
|Serving Size: 2 tsp. (11g)|
Servings: About 4
Fat Cal. 0
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
|Total Fat 0g||0%||Total Carb. 3g||1%|
|Sat. Fat 0g||0%||Fiber 0g||0%|
|Trans Fat 0g||Sugars 0g|
|Cholest. 0mg||0%||Protein 1g|
|Vitamin A 0% • Vitamin C 0% • Calcium 0% • Iron 0%|
I made a nice risotto using this Mushroom Stock. It was delicious. It created great rich flavor.
This is my "secret ingredient" for the best cream of wild mushroom soup. The seasonings in the stock are perfect. Hint --- use this along with Ina Garten's recipe for mushroom soup. You will be amazed.
Excellent mushroom flavor and great for making vegetarian dishes. The mushroom gives a meaty-ness to the broth not found in basic vegetable stocks. I use it for soup and risotto and it works great every time.
I have been a fan of the More Than Gourmet product line for many years (I think since right about when they started) and this sauce reduction is one of my favorites. Unlike their duck, chicken, veal, lamb and seafood products this one can be added to almost anything. Soups, stews, sauces, what have you. This will add depth to all of them. They start with a classic "essence de champignon" (which is a mushroom stock containing sherry, salt, garlic and spices) and then they reduce it to 1/20 of it's volume. Since it is bound with a starch (Tapioca) it will help to add some body to a sauce. It can be used minimally diluted and poured over carrots, fish (really just about anything that would taste good with mushrooms), or added to an existing sauce or dish. I often make my own mayonnaise using safflower oil, egg yolks, Dijon mustard, lemon juice and various seasonings. I usually serve it as an elegant topping for fish or vegetables (it's great on asparagus) but I always thought that it could be better. I now add just a teaspoon of the More than Gourmet Essence De Champignon Gold and I can't believe how much better it is! I am a lifelong carnivore but some members of my family are vegetarians. When I cook for them I substitute this for a veal, chicken or beef demi-glace. I even add it to vegetable stock to give it that extra dimension. Sometimes I buy it in the 16 oz. tub, other times I like the convenience of the small 1.5 oz cups. If you can think of a dish that would would benefit from the hearty, earthy flavor of mushrooms then I recommend that you give this a try.
It can be tough to get a really solid mushroom flavor when you don't want to spend a lot of time or reduce down your own mushroom stock. This does the trick to give those quick meals a depth of flavor. It is much easier to use than powdered mushrooms and allows you to use the more reasonably priced Bellas in your mushroom sauce.