On Tue, 07 Dec 2010 21:23:24 -0800, JL > wrote:

> Stewing mushrooms in water, stock or wine and then reducing the cooking
> liquid by half is a common method for making 'mushroom cooking liquor."

I asked, but apparently you're not supposed to reduce the wine...
that's why I said you're wasting your time.
>
> And the white or red wine sauce champignons can be quite good, but not
> so good i will make it in any routine way.
>
I make sauces and gravy, not a cooking liquor. A little sherry is
good with mushrooms too.

--

Never trust a dog to watch your food.