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Step 5Deglazing the mushrooms
Once you've got the roux ready to go, you should deglaze the mushrooms. Deglazing is the point at which you use a liquid to melt those tasty brown bits (fond) off the sides of the pan.
I just sprinkle as much sherry as I need, which is probably between 1/2 and 1/4 of a cup. All of the alcohol cooks off, so we're just doing it for the rich flavors. If you don't have sherry on hand, you could use Marsala wine or vermouth, or red or white wine. I think at one point I used a mix of apple cider vinegar and water, but that was a long time ago.
Once the fond is mixed into the liquid, you're ready to add this to the roux.
I just sprinkle as much sherry as I need, which is probably between 1/2 and 1/4 of a cup. All of the alcohol cooks off, so we're just doing it for the rich flavors. If you don't have sherry on hand, you could use Marsala wine or vermouth, or red or white wine. I think at one point I used a mix of apple cider vinegar and water, but that was a long time ago.
Once the fond is mixed into the liquid, you're ready to add this to the roux.
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