Mike's Meaty Mushrooms & Semi-Demi Glace
Mike's Meaty Mushrooms & Semi-Demi Glace

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mike's meaty mushrooms & semi-demi glace. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Mike's Meaty Mushrooms & Semi-Demi Glace. I swear, these are beefy and meaty! Close your eyes and taste a bite.

Mike's Meaty Mushrooms & Semi-Demi Glace is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Mike's Meaty Mushrooms & Semi-Demi Glace is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mike's meaty mushrooms & semi-demi glace using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Mike's Meaty Mushrooms & Semi-Demi Glace:
  1. Make ready Semi-Demi Glace [phrase coined by Julia Childs]
  2. Make ready 2 box 32 oz Beef Broth
  3. Prepare 2 tbsp Quality Merlot Or Cabernet Sauvignon Wine
  4. Prepare 3 medium Sun Dried Tomatoes
  5. Prepare 1/3 tsp Fresh Ground Black Pepper
  6. Make ready Vegetables [quarter large mushrooms]
  7. Make ready 1 White Mushrooms
  8. Make ready 1 Brown Mushrooms
  9. Make ready 1 Sorrel Mushrooms
  10. Make ready 1 Portabella Or Baby Mushrooms
  11. Make ready 1 Shitake Mushrooms
  12. Make ready 1 tbsp Fresh Minced Garlic
  13. Prepare 1 large Shallot [fine sliced-about 1/4 cup]

The all-veggie sauce is easy to make and brimming with. It's beyond fantastic, a meat-filled wonderland. They always have ground lamb, which is so rare to find at supermarkets. "Real" Polish sausage (I know, as opposed to fake? But you know what I mean).

Instructions to make Mike's Meaty Mushrooms & Semi-Demi Glace:
  1. Mushrooms I used tonight. Gently wash with water and pat them dry.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. Pull mushrooms and plate.
  7. 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.
  8. 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.
  9. Garnish with fresh parsley. Enjoy!

When the meat has finished cooking, loosely tent foil over the cooked steak bites on the plate. Stir and let cook a few more minutes until. Whether you're a vegetarian, flexitarian, or just someone looking to eat a little less meat, you've probably noticed that mushrooms take center stage in many meatless recipes. Appearance and taste: These mushrooms have an almost crunchy texture. Their arresting shape (long and fragile-looking) produces a showy garnish.

So that’s going to wrap it up for this special food mike's meaty mushrooms & semi-demi glace recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!