I good gravy can go a long way to completing a meal. Demi Glace is a gravy on its own or a base for another sauce. I love mushrooms, especially in gravy so I generally add them to all my gravies. This time I had button mushrooms but oyster mushrooms work great in this too! If you don’t like mushrooms, just skip past that and make the demi glace.
Prep time for this is simple. I like to use shallots, but you could certainly use red or yellow onions. You could also add a teaspoon of minced garlic if you desired.
For the beef stock, you can certainly use already made stock or some you made. I keep jars of Better Than Bouillon on hand. I love this stuff and it comes in many different varieties. This way I can make any variety of stock I need in any amount I need. I have found it at just about every grocery store I have shopped and on Amazon. It’s usually by the packaged gravies, but I have also found it in the soup aisle.
You are going to need at least a 4 inch deep sauce pan. Heat the olive oil and had the mushrooms and shallots. Cook until the mushrooms start browning. Then remove them from the pan and set aside. Don’t worry about anything that might be left on the bottom of the pan, this will add flavor in the next steps.
Put your pan back on the element and make the rue. Melt your butter; whisk in the flour. Brown the flour a little bit, whisking the entire time. You can see the little brown chunks that were stuck on the bottom of my pan that got whisked into the rue.
Next you will slowly add the beef stock. Whisk in about 1/2 cup at a time. Make sure to do this for about the first 2 cups. Whisk in between adding and try to incorporate it all and get out the lumps. If you dump all the stock in at once, you risk a lumpy gravy. If your gravy is looking fairly lump free after the first couple of cups, go ahead and dump in the rest of the stock. Then whisk in the tomato paste and granulated garlic.
Once your sauce comes to a boil, reduce heat and let it simmer away. Whisk every so often, and reduce your sauce by at least 1/2. This will take about an hour.
If I am making this to go with Hazelnut Crusted Pork Medallions, this is when I start working on those. Or I make this a day or so in advance of when I need it and just heat it up.
In the last 5 minutes, add your cooked mushrooms and shallots into your gravy.
Enjoy!
Mushroom Demi Glace
Equipment
- Cutting board and knife
- 6 to 8 quart sauce pan
- Whisk
Ingredients
- 2 tbsp olive oil
- 2 cups mushrooms sliced
- 2 tbsp shallots minced
- 2 tbsp butter
- 2 tbsp flour
- 2 tbsp tomato paste
- 1 quart Beef stock for vegetarian use mushroom or veggie stock
- 1 tsp granulated garlic
- Sea salt and black pepper to taste
Instructions
- 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!