MUSHROOM DEMI GLACE RECIPES

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WILD MUSHROOM DEMI-GLACE CREAM SAUCE - BIGOVEN.COM



Wild Mushroom Demi-glace Cream Sauce - BigOven.com image

"Wild Mushroom Demi-glace Cream Sauce"

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 13

0.25 cup olive oil
1 red onion thickly sliced
1 Salt
0.5 teaspoon crushed red pepper
and white button
1 bay leaf
0.25 cup balsamic vinegar
0.25 cup flat-leaf parsley chopped, plus more for garnish
1 tablespoon garlic chopped
0.25 cup red wine
demi-glace
0.5 cup heavy cream
Parmesan freshly grated, for garnish

Steps:

  • "1.In a large saute pan over high heat, add olive oil. Add red onions and saute until tender. Season with salt and crushed red pepper. Add mushrooms and bay leaf and cook until mushrooms begin to brown, about 4 to 5 minutes. Deglaze the pan with balsamic. Add parsley and garlic and cook for 2 minutes. Add wine and demi-glace and reduce heat to medium-low. Let simmer for 10 minutes or until the sauce thickens. Add cream and stir to combine. Simmer for another few minutes or until sauce coats the back of a spoon. 2.In a large pot of boiling salted water, add porcini ravioli and cook until they come to the surface, just a couple minutes for fresh ravioli. Drain well and serve with sauce over top. Garnish with parsley and Parmesan. "

Nutrition Facts : Calories 146 calories, FatContent 9.05553250701283 g, CarbohydrateContent 10.2059600005288 g, CholesterolContent 20.3787500259664 mg, FiberContent 1.1056999759078 g, ProteinContent 1.34340500038855 g, SaturatedFatContent 3.91498400436539 g, ServingSize 1 1 Serving (145g), SodiumContent 18.0375000072024 mg, SugarContent 9.100260024621 g, TransFatContent 0.466776000361637 g

WILD MUSHROOM DEMI-GLACE CREAM SAUCE - BIGOVEN.COM



Wild Mushroom Demi-glace Cream Sauce - BigOven.com image

"Wild Mushroom Demi-glace Cream Sauce"

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 13

0.25 cup olive oil
1 red onion thickly sliced
1 Salt
0.5 teaspoon crushed red pepper
and white button
1 bay leaf
0.25 cup balsamic vinegar
0.25 cup flat-leaf parsley chopped, plus more for garnish
1 tablespoon garlic chopped
0.25 cup red wine
demi-glace
0.5 cup heavy cream
Parmesan freshly grated, for garnish

Steps:

  • "1.In a large saute pan over high heat, add olive oil. Add red onions and saute until tender. Season with salt and crushed red pepper. Add mushrooms and bay leaf and cook until mushrooms begin to brown, about 4 to 5 minutes. Deglaze the pan with balsamic. Add parsley and garlic and cook for 2 minutes. Add wine and demi-glace and reduce heat to medium-low. Let simmer for 10 minutes or until the sauce thickens. Add cream and stir to combine. Simmer for another few minutes or until sauce coats the back of a spoon. 2.In a large pot of boiling salted water, add porcini ravioli and cook until they come to the surface, just a couple minutes for fresh ravioli. Drain well and serve with sauce over top. Garnish with parsley and Parmesan. "

Nutrition Facts : Calories 146 calories, FatContent 9.05553250701283 g, CarbohydrateContent 10.2059600005288 g, CholesterolContent 20.3787500259664 mg, FiberContent 1.1056999759078 g, ProteinContent 1.34340500038855 g, SaturatedFatContent 3.91498400436539 g, ServingSize 1 1 Serving (145g), SodiumContent 18.0375000072024 mg, SugarContent 9.100260024621 g, TransFatContent 0.466776000361637 g

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