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1
Combine the mushrooms with 2 1/2 cups of water in a 4- or 6-cup saucepan and turn the heat to medium-high.
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2
Bring to a boil, then adjust the heat so the mixture simmers gently.
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3
Cook until the mushrooms are tender, about 15 minutes.
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4
Remove the mushrooms with a slotted spoon and put in a blender.
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5
Strain the liquid through a paper towel put in a sieve or through a couple of layers of cheesecloth; there will be about 1 cup.
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6
Add most of the liquid to the mushrooms and puree, adding the remaining liquid if necessary to allow the machine to do its work.
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7
Season to taste with salt and pepper and serve or cover and refrigerate for up to a couple of days.
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8
While the basic sauce mushroom, salt, pepper, and water is surprisingly complex, you can give it additional depth by adding oneor allof the following to the blender during step 2:
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9
A peeled shallot or small garlic clove
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10
1 teaspoon or more fresh thyme leaves (or 1/2 teaspoon dried)
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11
1 tablespoon or more port, tomato paste, or soy sauce In each case, be sure to taste the puree before you remove it from the blender; the mushroom flavor is so strong that it may take a relatively large quantity of a complementary ingredient to make an impression.
