Prep 0 mins
Cook 1 hr
This version uses mushrooms. Portabellos may be marinated for four hours in wine, lemon juice, and garlic mix. From Vegetarian Journal.
- 3 tablespoons olive oil
- 1⁄2 cup finely chopped onion
- 2 cups finely chopped button mushrooms
- 2 teaspoons tomato paste
- 1 tablespoon vegetable oil
- 4 large portabella mushroom caps, washed
- 2 teaspoons olive oil
- 1⁄2 cup coarsely chopped carrot
- 1⁄2 cup coarsely chopped celery
- 1⁄4 cup coarsely chopped leek
- 1 cup coarsely chopped onion
- 1⁄4 cup tomato paste
- 4 garlic cloves, minced
- 1 1⁄4 cups red wine, divided
- 1 bay leaf
- 2 quarts water or 2 quarts vegetable stock
- 1 teaspoon thyme
- In a frying pan, heat olive oil then saute onions until softened and then add button mushrooms. Saute for about 6 minutes, until most of the liquid has evaporated. Remove from heat and stir in tomato paste. Set aside. Note that This duxelle [minus the paste] can be made ahead of time and will keep for two days in the refrigerator and you can use it to flavor stuffings, potatoes, casseroles, and soups.
- In the same pan, heat vegetable oil over high heat adding the portabellos and saute until soft.
- Serve the portabello filets with a layer of mushroom filling and hot [1 1/2 cups] demi-glace.
- Demi-Glace [reduction sauce]:.
- In a large saucepan, heat oil adding all the vegetables and saute until the onions are a golden brown (about 6 minutes).
- Add the tomato paste and the garlic. Saute until the tomato paste is well combined with the vegetables.
- Add half the red wine and allow it to reduce by one third of the volume. Add the other half of the wine and allow to reduce by one third.
- Add the bay leaf, water, and thyme. Bring to a simmer, and allow to reduce by half. Strain the sauce.
- Serve hot, or refrigerate until ready to use.
- Demi-glace is done when it coats the back of a spoon. If not thick enough, arrowroot dissolved in a little cold water can be added.
- [This can be used with other recipes or as a stand alone sauce].