Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, mike's meaty mushrooms & semi-demi glace. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Mike's Meaty Mushrooms & Semi-Demi Glace is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Mike's Meaty Mushrooms & Semi-Demi Glace is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have mike's meaty mushrooms & semi-demi glace using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Meaty Mushrooms & Semi-Demi Glace:
- Take Semi-Demi Glace [phrase coined by Julia Childs]
- Take 2 box 32 oz Beef Broth
- Get 2 tbsp Quality Merlot Or Cabernet Sauvignon Wine
- Prepare 3 medium Sun Dried Tomatoes
- Prepare 1/3 tsp Fresh Ground Black Pepper
- Get Vegetables [quarter large mushrooms]
- Make ready 1 White Mushrooms
- Take 1 Brown Mushrooms
- Prepare 1 Sorrel Mushrooms
- Make ready 1 Portabella Or Baby Mushrooms
- Get 1 Shitake Mushrooms
- Prepare 1 tbsp Fresh Minced Garlic
- Make ready 1 large Shallot [fine sliced-about 1/4 cup]
Instructions to make Mike's Meaty Mushrooms & Semi-Demi Glace:
- Mushrooms I used tonight. Gently wash with water and pat them dry.
- Fire up your demi glace and place it on low to simmer for about 2+ hours until it reduces by about 3/4. Or, until it can coat the back of a spoon. No need to stir this. Just make certain it's always simmering. Add 3 Sun Dried Tomatoes to this glace after simmer starts and remove it 1 hour into simmer. Notice by the pan lines just how far this glace has reduced. This means ALL the flavor is in that pot as you read and mushrooms can't wait to absorb it.
- Reserve your sun dried tomatoes to chop and place in your mushrooms. Add fresh black pepper just before your sauce reduces and fully thickens. Skim any odd film off the top if there be any.
- 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. Fry mushrooms and additions in that for about 2 minutes with lid to steam.
- Add a few more fresh quartered mushrooms and simmer for 1 more minute. Again, add a few more fresh mushroom quarters and cook 1 minute longer. You're layering very soft textures at this point so don't forget to do this step! ;0)
- Pull mushrooms and plate.
- Pour all of your demi glace into your mushroom seasoned pan and bring it to a simmer. Add 1 tablespoon Corn Starch and a small splash of water to a small bowl and mix that very well. Add that corn starch thickener to your simmering demi glace and whisk quickly. It'll tighten up pretty fast. Check for any clumps and discard if any. Chances are, if you whisk this quick enough, you won't have any. Your glace won't be pretty at this point but she'll be delicious! When you can run a line thru your glace and see the bottom of your pan for a few seconds, she's done.
- Spoon drizzle demi glace over your mushrooms but don't over do it. While you haven't added any salt yourself, this reduction can be a little bit salty.
- Garnish with fresh parsley. Enjoy!
So that is going to wrap it up for this special food mike's meaty mushrooms & semi-demi glace recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
