Production identity
- Target finished yield
- 5 kg · approximately 40 portions at 125 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 83.3% (6 kg declared primary input → 5 kg finished target)
- Total formula input
- 7 kg before trim, evaporation, absorption or transfer loss
- Time
- 25 min active · 45 min total
- Equipment
- wide sauté pans · sheet racks
- U.S. major allergens intentionally present
- Milk
- Additional sensitivity note
- None listed.
- Holding / service
- Cook in batches close to service; hot holding softens and releases additional liquid.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Mushrooms | 6 kg | cleaned, sliced/quartered uniformly |
| Butter | 300 g | |
| Neutral oil | 150 g | |
| Shallot | 200 g | minced |
| Garlic | 60 g | |
| Kosher salt | 90 g | |
| Black pepper | 30 g | |
| Thyme | 20 g | |
| Sherry | 150 g | finish/deglaze |
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 | 85.71% | 3 kg | 6 kg | 12 kg |
| Butter | 4.29% | 150 g | 300 g | 600 g |
| Neutral oil | 2.14% | 75 g | 150 g | 300 g |
| Shallot | 2.86% | 100 g | 200 g | 400 g |
| Garlic | 0.86% | 30 g | 60 g | 120 g |
| Kosher salt | 1.29% | 45 g | 90 g | 180 g |
| Black pepper | 0.43% | 15 g | 30 g | 60 g |
| Thyme | 0.29% | 10 g | 20 g | 40 g |
| Sherry | 2.14% | 75 g | 150 g | 300 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
Use a wide fully heated pan and enough fat to coat without creating a deep pool.
Add mushrooms in a single practical layer; allow released water to evaporate before expecting strong browning.
Brown deeply, then add shallot/garlic late enough that they do not burn during the mushroom moisture-release phase.
Deglaze with sherry, reduce nearly dry and season with thyme, salt and pepper.
Weigh cooked yield and serve without a long covered hold.
Working numbers
- Raw mushroom basis: 6 kg
- Target cooked yield: 83.3%
- Water release precedes strong browning
- Pan load controls evaporation rate
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 browned mushroom aroma, tender juicy interior, no watery puddle or pale steamed surface.
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 |
|---|---|---|
| Pale/steamed | Pan overcrowded | Use smaller batches and wider surface area. |
| Burned garlic | Added before mushroom water evaporated/browning completed | Add aromatics near finish. |
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.