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Before you jump to Mike's Meaty Mushrooms & Semi-Demi Glace recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Just about any article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some benefit to that. But sometimes the last thing you want to do is make a whole dinner for yourself and your family. Sometimes all you want is to go to the drive through and get home quickly. There is zero reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the popular fast food restaurants out there are trying to “healthy up” their selections. Here is how one can find appropriate food choices at the drive through.
Aim toward the side dishes. It has not been that long ago that all you could get at the fast food diner was French Fries. Today the majority of the most popular fast food franchises have increased their choices. Now plenty of them offer salads. You might get chili. Baked potatoes may also be purchased. Fruit is generally offered. There are plenty of healthful options that do not include things like putting something deep fried into your body. Instead of the pre-determined “meal deals” aim to build a meal out of side dishes. You’ll keep calorie and fatty food count low and save yourself dedication.
Standard logic tells us that one positive way to get healthy and lose weight is to by pass the drive through and to banish fast food restaurants from your thoughts. While, for the most part, this is a good idea, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need most is just to have another person do the cooking. If you choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to mike's meaty mushrooms & semi-demi glace recipe. To make mike's meaty mushrooms & semi-demi glace you only need 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Mike's Meaty Mushrooms & Semi-Demi Glace:
- Provide Semi-Demi Glace [phrase coined by Julia Childs]
- Take 2 box 32 oz Beef Broth
- Provide 2 tbsp Quality Merlot Or Cabernet Sauvignon Wine
- Prepare 3 medium Sun Dried Tomatoes
- Prepare 1/3 tsp Fresh Ground Black Pepper
- Use Vegetables [quarter large mushrooms]
- Provide 1 White Mushrooms
- Prepare 1 Brown Mushrooms
- Take 1 Sorrel Mushrooms
- Prepare 1 Portabella Or Baby Mushrooms
- Prepare 1 Shitake Mushrooms
- Provide 1 tbsp Fresh Minced Garlic
- Use 1 large Shallot [fine sliced-about 1/4 cup]
Steps 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!
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