Vegetarian Demi Glace Sauce

Submitted by lindseylcw

"From Terre a Terre a sublime vegan cook book."

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 6

ingredients

• 50 g dried porcini mushrooms
• 2 tablespoons olive oil
• 40 g white onions, chopped
• 125 g carrots, chopped
• 1 tablespoon tomato puree
• 30 g plain flour
• 1 liter vegetable stock, hot
• 200 ml red wine
• 200 ml medium sherry
• 2 teaspoons tamari
• 5 g parsley
• 5 g rosemary
• 5 g thyme
• 2 bay leaves
• 5 peppercorns
• 5 allspice berries

directions

1. 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.
2. 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
3. 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.
4. strain through a fine sieve, cool and refrigerate until needed.

Reviews

[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.