Mushroom Demi Glace Recipes

DEMI-GLACE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
• Roast bones in the preheated oven until well-browned, about 75 minutes.
• While bones are roasting, drizzle oil onto a baking sheet. Spread onion, carrots, and celery onto baking sheet; spread tomato paste over the vegetables and mix to coat.
• Roast vegetable mixture in the preheated oven until vegetables are well-browned, about 45 minutes.
• Transfer vegetable mixture and bones to a large stockpot. Pour 10 quarts water into stockpot.
• Pour 2 cups water into the bones roasting pan, set the pan over high heat, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid into the stockpot with the bones.
• Bring bones, vegetables, and water in the stockpot to a boil, reduce heat to low, and simmer gently, skimming foam as necessary, until meat and all connective tissue is completely off the bones, about 18 hours.
• Set a colander over a bowl and ladle vegetables, bones, and meat into colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
• Bring broth to a boil; cook at a boil until liquid reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
• Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature. Cover the container with a lid or plastic wrap and chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
• Scrape and discard any fat from the surface of set demi-glace. Turn demi-glace out onto a work surface. Cut into 16 blocks, wrap each block in plastic wrap, and place wrapped blocks in a resealable plastic bag. Store in the freezer.

WILD MUSHROOM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

GRILLED HANGER STEAK WITH MUSHROOM DEMI-GLACE

Steps:

• Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.

CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON

Steps:

• Season steaks with salt and pepper.
• In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
• When shallots are tender, deglaze with red wine.
• Reduce by two-thirds.
• Whisk together the reduction and demi-glace until smooth.
• Whisk in the cream and beef base.
• Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
• Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

MUSHROOM DEMI GLACE

Steps:

• Heat a 4-inch deep stainless steel pan on medium heat. Add olive oil, mushrooms, and shallots. Sauté until mushrooms are browned and shallots are translucent. Remove from pan and set aside.
• Add butter to the hot pan, melt, and whisk in the flour. Cook until butter and flour have browned - do not burn. Slowly whisk in beef stock making sure to whisk out all the lumps, then add granulated garlic, and tomato paste.
• Bring to a simmer, reduce heat to low, and simmer for 1 hour, stirring frequently. Gravy should be reduced in half. Add mushrooms and shallots in the last 5 minutes.
• Top steaks, Hazelnut Crusted Pork Medallions, or grilled portobello caps with gravy or demi glace. It's also very good on mashed potatoes.
• Enjoy!