Vegetarian Demi Glace Sauce

"From Terre a Terre a sublime vegan cook book."
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  • Place the porcini in a bowl and pour over 500 ml of boiling water and leave them to soak. Heat the oil in a large pan and add the onion. Cook over a med-high heat, stirring constantly until the onion is an even nutty brown, careful not to let it burn.
  • Add the carrot and celery and turn the heat to low, then add the tomato puree and flour and cook, stirring regularly for 5 minutes
  • add the stock or water, wine, sherry,tamari,the mushrooms and their soaking liquid, and the herbs, peppercorns and all spice.Turn up the heat to medium, cover and simmer for 20 minutes.
  • strain through a fine sieve, cool and refrigerate until needed.

Questions & Replies

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  1. Christi W.
    The instructions mention adding celery, but celery isn't listed in the ingredients. How much are you supposed to add?


  1. Christi W.
    Love this recipe. It tastes rich and wowed my carnivorous friends. Adjustments: I added celery as they mentioned it in the directions, tho not in the list of ingredients. Also subbed a mix of dried chantrelle and dried shitake instead of procini (because it's what I had). Finally, strained before thickening.


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