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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a frying pan, heat olive oil then saute onions until softened and then add button mushrooms. Saute for about 6 minutes, until most of the liquid has evaporated. Remove from heat and stir in tomato paste. Set aside. Note that This duxelle [minus the paste] can be made ahead of time and will keep for two days in the refrigerator and you can use it to flavor stuffings, potatoes, casseroles, and soups. | 2. In the same pan, heat vegetable oil over high heat adding the portabellos and saute until soft. | 3. Serve the portabello filets with a layer of mushroom filling and hot [1 1/2 cups] demi-glace. | 4. Demi-Glace [reduction sauce]:. | 5. In a large saucepan, heat oil adding all the vegetables and saute until the onions are a golden brown (about 6 minutes). | 6. Add the tomato paste and the garlic. Saute until the tomato paste is well combined with the vegetables. | 7. Add half the red wine and allow it to reduce by one third of the volume. Add the other half of the wine and allow to reduce by one third. | 8. Add the bay leaf, water, and thyme. Bring to a simmer, and allow to reduce by half. Strain the sauce. | 9. Serve hot, or refrigerate until ready to use. | 10. Demi-glace is done when it coats the back of a spoon. If not thick enough, arrowroot dissolved in a little cold water can be added. | 11. [This can be used with other recipes or as a stand alone sauce]. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
button mushroom	2	cups	chopped	-	-	-	-
tomato paste	2	teaspoons		54.12	12.4806	2.8512	0.3102
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
portabella mushroom cap	4		washed	-	-	-	-
olive oil	2	teaspoons		358.02	0.0	0.0	40.5
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
leek	1/4	cup	chopped	13.5725	3.1484	0.3338	0.0668
onion	1	cup	chopped	32.0	7.472	0.88	0.08
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
red wine	1 1/4	cups	divided	56.7625	0.8066	0.1195	0.0
bay leaf	1			-	-	-	-
water	2	quarts		-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.