-
1
Mushrooms I used tonight.
-
2
Gently wash with water and pat them dry.
-
3
Fire up your demi glace and place it on low to simmer for about 2+ hours until it reduces by about 3/4.
-
4
Or, until it can coat the back of a spoon.
-
5
No need to stir this.
-
6
Just make certain it's always simmering.
-
7
Add 3 Sun Dried Tomatoes to this glace after simmer starts and remove it 1 hour into simmer.
-
8
Notice by the pan lines just how far this glace has reduced.
-
9
This means ALL the flavor is in that pot as you read and mushrooms can't wait to absorb it.
-
10
Reserve your sun dried tomatoes to chop and place in your mushrooms.
-
11
Add fresh black pepper just before your sauce reduces and fully thickens.
-
12
Skim any odd film off the top if there be any.
-
13
Chop your garlic, shallots and mushrooms in quarters and add to a frying pan with 2 tbs Olive Oil, a tablespoon of butter and a nice splash of your demi glace.
-
14
Fry mushrooms and additions in that for about 2 minutes with lid to steam.
-
15
Add a few more fresh quartered mushrooms and simmer for 1 more minute.
-
16
Again, add a few more fresh mushroom quarters and cook 1 minute longer.
-
17
You're layering very soft textures at this point so don't forget to do this step!
-
18
;0)
-
19
Pull mushrooms and plate.
-
20
Pour all of your demi glace into your mushroom seasoned pan and bring it to a simmer.
-
21
Add 1 tablespoon Corn Starch and a small splash of water to a small bowl and mix that very well.
-
22
Add that corn starch thickener to your simmering demi glace and whisk quickly.
-
23
It'll tighten up pretty fast.
-
24
Check for any clumps and discard if any.
-
25
Chances are, if you whisk this quick enough, you won't have any.
-
26
Your glace won't be pretty at this point but she'll be delicious!
-
27
When you can run a line thru your glace and see the bottom of your pan for a few seconds, she's done.
-
28
Spoon drizzle demi glace over your mushrooms but don't over do it.
-
29
While you haven't added any salt yourself, this reduction can be a little bit salty.
-
30
Garnish with fresh parsley.
-
31
Enjoy!
