Demi Glace

Braised Medley Of Mushrooms with Rich Demi Glace Sauce

A hearty medley of braised mushrooms slow-cooked in a rich red wine and demi-glace sauce with carrots, celery, and garlic, served with fluffy herbed dumplings and finished with fresh parsley.

25 COVERS

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INGREDIENTS

625g Portabello Mushrooms – wedged

750g Chestnut Mushrooms – halved

750g Button Mushrooms – halved

50g Garlic Purée

400g Carrots – sliced

400g Celery – sliced

100g Vegetable Oil

200g Major Demi Glace Powder

2000g Water

1000g Red Wine

500g Green Beans – cut into 2cm pieces, blanched

25g Parsley – chopped

Dumplings:

200g Self Raising Flour

Salt & Pepper

10g Major Beef or Vegetable Powder

2 tsp Dried Thyme

140ml Water

120g Vegetable Suet

METHOD

  1. Fry in oil the onions, carrot, celery and brown.

  2. Once browned add the mushrooms and fry.

  3. Put the red wine in a pan and reduce by half.

  4. Mix the Demi glace powder with cold water in a pan and whisk to the boil.

  5. Add the red wine and bunch of thyme and cook for 5 minutes.

  6. Add the sauce to mushrooms and season if required.

  7. Mix dumpling ingredients together, roll into 20 pieces and steam for 20 minutes or cook on top of the stew.

  8. Serve with chopped parsley.

ALLERGENS: Gluten