More Than GourmetEssence De Champignon Gold Mushroom Essence, 16-Ounce Units

Makes a great base for stews. Very good flavor and good sized.

Yum!

A heavyweight savory enhancer with a luxuriously complex finish note. Doesn’t harden up either like the more subtle demiglaces so it lasts much longer in the fridge. I invest in using 2-3 tablespoons per large batch of meat stew since it then defines the broth so competently.Pantry staples for a stewing broth include nicely soft canned French cut green beans, small size dehydrated tomato flakes, freeze dried garlic slices, toasted sesame seeds, bulk cilantro flakes, RU VED mineral salt, and dried red bell pepper flakes, and when available bulk packs of Mrs Dash Tomato/Basil/Garlic. All cheap in large packs as long term pantry items to stock up on as finances allow.

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.

When this demi glace was no longer stocked at local stores (Fresh Market & Whole Foods) I was so disappointed. I have used this as a base for many of my sauces, especially for mushroom gravy for Swedish Meatballs & my Beef Bourguignon for years. So happy I found it on Amazon. As far as thickness, you can control that with the amount of liquid you add. I usually add two of the plastic tubes the demi glace comes in or one of water & one of wine to keep the sauce at the thickness I like. If you like thinner sauce, add more liquid. Makes making sauce & gravy with little effort. I recommend the turkey one as well.

Forget beef or chicken broth. Mushroom broth is the best base. It has sherry in it so that does have some flavor that comes through, but I view that as a good thing. It's awesome.

Great for mushroom soups, sauces and risotto

I've written 3 reviews for this product and none of my reviews have posted, this is my 4th attempt. I tried to purchase this stuff 3 times and 3 times they sent me the wrong product. So I finally reached out to the manufacturer and ask them what's going on. They told me they no longer make the mushroom stock.