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Before you jump to Mike's Meaty Mushrooms & Semi-Demi Glace recipe, you may want to read this short interesting healthy tips about Finding Healthful Fast Food.
Just about every article you read about bettering your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is actually good information. But occasionally the last thing you want to do is make a whole supper for yourself and your family. Once in a while you only want to pay a visit to the drive through while you are on your way home and complete the day. There isn’t any reason that you shouldn’t be authorized to do this and not be tormented by remorse about slipping on your diet. This is because most famous fast food restaurants on the market are trying to “healthy up” their menus. Here is the way to eat healthy when you reach the drive through.
Go for the side dishes. It wasn’t that long ago that French Fries were your sole side dish selection at a restaurant. Now virtually all of the well-known fast food places have broadened their menus. There are many salads around today. You can get chili. You might get baked potatoes. You can pick fruit. There are a lot of possibilities that you can choose that do not force you to consume foods that have been deep fried. When selecting your dinner from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you do this you can keep your fat content and calorie counts low.
Traditional logic tells us that one sure way to get healthy and lose weight is to by pass the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a few good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let other people create your dinner. When you select healthful menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to mike's meaty mushrooms & semi-demi glace recipe. You can cook mike's meaty mushrooms & semi-demi glace using 13 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Mike's Meaty Mushrooms & Semi-Demi Glace:
- You need Semi-Demi Glace [phrase coined by Julia Childs]
- Use 2 box 32 oz Beef Broth
- Get 2 tbsp Quality Merlot Or Cabernet Sauvignon Wine
- Take 3 medium Sun Dried Tomatoes
- Take 1/3 tsp Fresh Ground Black Pepper
- Provide Vegetables [quarter large mushrooms]
- Provide 1 White Mushrooms
- Provide 1 Brown Mushrooms
- Provide 1 Sorrel Mushrooms
- Get 1 Portabella Or Baby Mushrooms
- Use 1 Shitake Mushrooms
- Prepare 1 tbsp Fresh Minced Garlic
- Provide 1 large Shallot [fine sliced-about 1/4 cup]
Instructions to make Mike's Meaty Mushrooms & Semi-Demi Glace:
- Mushrooms I used tonight. Gently wash with water and pat them dry.
- Fire up your demi glace and place it on low to simmer for about 2+ hours until it reduces by about 3/4. Or, until it can coat the back of a spoon. No need to stir this. Just make certain it's always simmering. Add 3 Sun Dried Tomatoes to this glace after simmer starts and remove it 1 hour into simmer. Notice by the pan lines just how far this glace has reduced. This means ALL the flavor is in that pot as you read and mushrooms can't wait to absorb it.
- Reserve your sun dried tomatoes to chop and place in your mushrooms. Add fresh black pepper just before your sauce reduces and fully thickens. Skim any odd film off the top if there be any.
- Chop your garlic, shallots and mushrooms in quarters and add to a frying pan with 2 tbs Olive Oil, a tablespoon of butter and a nice splash of your demi glace. Fry mushrooms and additions in that for about 2 minutes with lid to steam.
- Add a few more fresh quartered mushrooms and simmer for 1 more minute. Again, add a few more fresh mushroom quarters and cook 1 minute longer. You're layering very soft textures at this point so don't forget to do this step! ;0)
- Pull mushrooms and plate.
- Pour all of your demi glace into your mushroom seasoned pan and bring it to a simmer. Add 1 tablespoon Corn Starch and a small splash of water to a small bowl and mix that very well. Add that corn starch thickener to your simmering demi glace and whisk quickly. It'll tighten up pretty fast. Check for any clumps and discard if any. Chances are, if you whisk this quick enough, you won't have any. Your glace won't be pretty at this point but she'll be delicious! When you can run a line thru your glace and see the bottom of your pan for a few seconds, she's done.
- Spoon drizzle demi glace over your mushrooms but don't over do it. While you haven't added any salt yourself, this reduction can be a little bit salty.
- Garnish with fresh parsley. Enjoy!
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