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Mushroom, Red Wine Demi Glaze


Wonderfully rich and complex sauce for steaks

Rate this recipe 4.2/5 (329 Votes)


  • 2 Litres of fresh beef stock
  • 2 shallots
  • 1/4c of fresh herbs: oregano, thyme, rosemary
  • 8 shiitake mushrooms
  • 1 package enoki mushrooms
  • 1/4c red wine
  • 2 tbsp butter


Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget


Step 1

Dice shallots and put into sauce pan on medium high heat

Step 2

Add beef stock and let reduce by a minimum of 1/2 total volume

Step 3

Add 1/2 red wine and let continue reduce

Step 4

Saute mushrooms in butter, garlic. Add red wine to deglaze and steam, cover. Cook until all liquid has evaporated

Step 5

Finely chop the herbs and add to the reduced stock with the mushrooms.

Step 6

Lastly, add a dollop of butter to the demi and stir.


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