Production identity
- Target finished yield
- 6 kg · approximately 24 portions at 250 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 96.0% (6.25 kg declared primary input → 6 kg finished target)
- Total formula input
- 6.35 kg before trim, evaporation, absorption or transfer loss
- Time
- 35 min active · 75 min total
- Equipment
- rondeau · blender · chinois
- U.S. major allergens intentionally present
- Milk, Wheat
- Additional sensitivity note
- None listed.
- Holding / service
- Hot hold in small batches; avoid repeated high-heat boiling after cream is added.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Mushrooms | 2.2 kg | sliced |
| Chicken or vegetable stock | 2.5 kg | |
| Heavy cream | 900 g | |
| Onion | 300 g | sliced |
| Butter | 200 g | |
| All-purpose flour | 100 g | |
| Dry sherry | 80 g | |
| Kosher salt | 55 g | |
| Black pepper | 15 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Mushrooms | 34.65% | 1.1 kg | 2.2 kg | 4.4 kg |
| Chicken or vegetable stock | 39.37% | 1.25 kg | 2.5 kg | 5 kg |
| Heavy cream | 14.17% | 450 g | 900 g | 1.8 kg |
| Onion | 4.72% | 150 g | 300 g | 600 g |
| Butter | 3.15% | 100 g | 200 g | 400 g |
| All-purpose flour | 1.57% | 50 g | 100 g | 200 g |
| Dry sherry | 1.26% | 40 g | 80 g | 160 g |
| Kosher salt | 0.87% | 27.5 g | 55 g | 110 g |
| Black pepper | 0.24% | 7.5 g | 15 g | 30 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Brown a portion of mushrooms deeply for flavor while sweating the remainder with onion for clean mushroom body.
Add flour to the sweating vegetables and cook briefly so starch disperses before stock is added.
Deglaze browned mushrooms with sherry; combine with stock base and simmer until mushrooms are fully tender.
Blend to the intended texture, then return to gentle heat and add cream without hard boiling.
Weigh to 6 kg, adjust thickness with stock and season at service temperature.
Working numbers
- Finished yield: 6 kg
- Mushrooms ≈ 36.7% finished formula
- Cream added after primary simmer
- Blend endpoint is specified: smooth with enough mushroom body, not aerated foam
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Deep mushroom aroma, creamy but not pasty, browned savory notes with clean dairy finish; no raw flour or scorched cream.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Gray flat flavor | Mushrooms steamed instead of browned | Brown in smaller batches with adequate pan recovery. |
| Too thick after hold | Starch and evaporation continue concentrating | Correct with hot stock to documented viscosity. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.