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Mushroom Demi Glace

Easy to prepare; it takes time to simmer, however, this demi glace is a rich gravy that is worth the wait.
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Course: Condiments, Gravy, Sauce
Cuisine: American
Keyword: Demi Glace, Mushroom Gravy, Steak Topping
Servings: 4 peop;e
Calories: 180kcal
Author: Eating With Deb

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!

Nutrition

Calories: 180kcal | Carbohydrates: 10g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 585mg | Potassium: 703mg | Fiber: 1g | Sugar: 4g | Vitamin A: 297IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg