I’m wondering if what you’re describing is for a mushroom stock recipe as opposed to a sauce. OTOH, here’s a recipe of his for a morel cream sauce:
No. The prep was steak with this sauce. But maybe the sauce was basically derivative of stock. And it wasn’t Morel-specific–had it been, I would’ve bought the book
Oh no you don’t! You ‘repurpose’ them!
Steak Diane is delish, ever more so with a less expensive cut of meat cooked low and slow.
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So do I. 
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Maybe this
as a sub recipe for this
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Maybe it’s not Ripert. Ducasse? Someone with French bona fides at that level.
This is going to vex me until I go back and buy the book.
You don’t remember the name of the book even though you almost bought it?
If you did, you could just look it up on Eat Your Books.
I don’t. I handle a lot of cookbooks. Here’s what I remember: famous, living, high-level chef. French cred. It may have been titled with a riff on “At Home”, although easy/quick didn’t fit for this.
I’ll go back. I know exactly where, in the hilariously cluttered store, I saw it.
Me, three
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So is the mushroom sauce going to be the one you go with? Really curious now to hear what you decide on for your sauce!
If they’re truly cooked to death and had all their flavor extracted I’m not sure what one would use them for, but I generally agree with your sentiment.
Hate throwing out perfectly fine food.
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Well, that’s the issue, isn’t it? Is it perfectly fine?
Do you discard your mirepoix and bouquets when making stocks and brines? In fact, if I’m already long on dog food, I’ll even toss spent meat from the stockpot.
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I think the leading candidate is the Marchand du Vin at this point.
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I believe I addressed that issue in the first part of my comment, i.e. the one you didn’t quote.
That’s not the way I read the first part of your comment, which reads: “If they’re truly cooked to death and had all their flavor extracted I’m not sure what one would use them for, but I generally agree with your sentiment.”
You seem like the sort of cook who might have an old copy of Escoffier around the house. Pull it out and browse the sauces to find riffs on Marchand de Vin. His “build the recipe by combining the results of constituent recipes” approach is ideally suited to tinkering with sauces and inventing new things.
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I do. The challenge is finding it, not knowing which box it’s in. I think I can find James Peterson’s “Sauces”.
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It goes into my freezer stock for a later use.
Steak won out. As did a sauce Merchand du Vin.
The prep I chose required making stock, then the Espagniole, then the sauce. It was quite good, but I confess I could’ve stopped at the Espagniole and been happy. The periodic additions of wine and mushrooms kept me bumfuzzled. I came away thinking if one already had beef stock in abundance, Espagniole in the bain, and demiglace around the next corner, this would have been quick, which it wasn’t.
The good news is that I broke into my own cellar for a bottle (OK, 2) of my 2009 Supertuscan, which has aged well despite all my many mistakes. I think it worked in the Merchand, and I know it worked in the glass.
The NY strips got pan seared and then finished on the grill. Hasselback potatoes, hearts of Romaine, some haricots, and a Noggy riff on a Bananas Foster, and everyone was merry. Maybe some Pappy for Santa.
Merry Christmas, Every One.
Aloha,
Kaleo
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