Demi-glace

So this morning someone was searching for recipes using demi-glace and landed on my blog. The post they landed on described how I made demi-glace and then gave a recipe for English Muffins. A little convoluted, but I never promised you a well-thought out blog. These are just my random musings on food and how I know almost everything there is to know about it. And you don't. So, I do feel a little guilty that I never published any more recipes using the holy grail of brown sauces. So here is one more.

Serve as a topping to any kind of beef or lamb or as a side dish to whatever you feel needs some mushroomy goodness.

Sauteed mushrooms with demi-glace a la June.

1 Lb mixed mushrooms, (crimini, shiitake, hen of the woods, porcini (you can even use dried porcinis. Just soak them first)

2 T olive oil
2 T butter
1 T lemon juice
salt and pepper
3 T red wine
1 T demi-glace
Fresh chopped parsley

Heat olive oil and butter in saute pan. Add sliced mushroom and cook until mushrooms are soft and slightly brown and most of the liquid is absorbed. Season with kosher salt and pepper. Remove mushrooms from pan. Add wine to pan and reduce until about a tablespoon.  Add lemon juice, demi-glace, and parsley. Add mushrooms back to the pan.  Adjust seasoning.