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

High in fiber and vitamins, mushrooms are also fat- and cholesterol-free. They're popular around the world due to their. Mikes Northwoods Locker is located near Clayton, Wisconsin. You can cook Mike's Meaty Mushrooms & Semi-Demi Glace using 13 ingredients and 9 steps. Here is how you achieve that.

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

You need of Semi-Demi Glace [phrase coined by Julia Childs].
It's 2 box of 32 oz Beef Broth.
It's 2 tbsp of Quality Merlot Or Cabernet Sauvignon Wine.
It's 3 medium of Sun Dried Tomatoes.
Prepare 1/3 tsp of Fresh Ground Black Pepper.
You need of Vegetables [quarter large mushrooms].
It's 1 of White Mushrooms.
You need 1 of Brown Mushrooms.
It's 1 of Sorrel Mushrooms.
Prepare 1 of Portabella Or Baby Mushrooms.
You need 1 of Shitake Mushrooms.
It's 1 tbsp of Fresh Minced Garlic.
You need 1 large of Shallot [fine sliced-about 1/4 cup].

We are a small family owned business. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Tools you will need: A dutch oven or large heavy-bottomed pot Hand immersion blender (preferred & easier), or food processor, or blender).

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

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!.

Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Beef Scallopine Casalinga from Mario's Restaurant. Fried Calf's Liver from Mario's Meat Specialties. Osso Busco from Peter's Meat Market.