Michael Davis
Mushroom demi-glace is a delicious sauce that can be used to enhance the flavour of grilled meats, such as steak, veal, or pork medallions. While it is a tasty addition to any meal, it is important to consider the nutritional content of this sauce. One serving of mushroom demi-glace contains approximately 10 grams of carbohydrates, or 26% of its total macronutrient composition. This information can help individuals make informed decisions about their carbohydrate intake and overall nutritional needs.
| Characteristics | Values |
|---|---|
| Calories | 180kcal |
| Carbohydrates | 10g |
| Protein | 7g |
| Fat | 13g |
| Saturated Fat | 5g |
| Trans Fat | 1g |
| Cholesterol | 15mg |
| Sodium | 585mg |
| Potassium | 703mg |
| Fiber | 1g |
| Sugar | 4g |
| Vitamin A | 297IU |
| Vitamin C | 3mg |
| Calcium | 28mg |
| Iron | 1mg |
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What You'll Learn
Mushroom demi-glace nutrition facts
Mushroom demi-glace is a rich brown sauce that is either used on its own or as a base for other sauces. It is an excellent topping for grilled meats, including beef medallions, steaks, and pork chops. It can also add flavour to stews, soups, and stir-fries.
A classic mushroom demi-glace is made by cooking mushrooms, shallots, and sherry in a basic demi-glace. The traditional method for making a demi-glace involves combining equal parts veal stock with Espagnole sauce, but this can be time-consuming and labour-intensive. An alternative method is to use store-bought beef stock or broth, though this may not have the same body as a homemade demi-glace.
The nutritional value of mushroom demi-glace will vary depending on the specific ingredients and quantities used, as well as any additional seasonings or ingredients added to taste. However, based on the nutritional information provided by Eating with Deb for their mushroom demi-glace recipe, a serving of mushroom demi-glace contains 180 calories, 10 grams of carbohydrates, 7 grams of protein, 13 grams of fat, 5 grams of saturated fat, 1 gram of trans fat, 15 milligrams of cholesterol, 585 milligrams of sodium, 703 milligrams of potassium, 1 gram of fibre, and 4 grams of sugar.
This sauce also provides some essential vitamins and minerals, including Vitamin A (297 IU), Vitamin C (3 mg), Calcium (28 mg), and Iron (1 mg).
It is worth noting that the nutritional content of mushroom demi-glace can be altered by substituting certain ingredients. For example, using a store-bought beef stock instead of making a traditional demi-glace with veal stock and Espagnole sauce may change the nutritional profile, particularly in terms of gelatin content. Additionally, the type of mushrooms used, as well as any additional ingredients such as butter, lemon juice, or red wine, can also impact the nutritional values.
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How to make mushroom demi-glace
A mushroom demi-glace is a rich gravy that can be used on its own or as a base for other sauces. It is a great way to complete a meal, especially when served with roasted or grilled meat dishes like steak, veal, or beef medallions.
To make a mushroom demi-glace, you will need mushrooms, shallots, butter, olive oil, flour, beef stock, granulated garlic, and tomato paste. You can also add a teaspoon of minced garlic if you desire. For the mushrooms, you can use button mushrooms, oyster mushrooms, chanterelles, or morels, depending on your preference.
- Heat a 4-inch deep stainless steel pan on medium heat and add olive oil.
- Add the mushrooms and shallots to the pan and sauté until the mushrooms are browned and the shallots are translucent.
- Remove the mushrooms and shallots from the pan and set them aside.
- Add butter to the hot pan and melt it.
- Whisk the flour into the melted butter and cook until the mixture is browned, being careful not to burn it.
- Slowly whisk in the beef stock, making sure to remove any lumps.
- Add the granulated garlic and tomato paste to the mixture.
- Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about an hour, stirring frequently.
- In the last 5 minutes of cooking, add the cooked mushrooms and shallots back into the gravy.
- Season to taste and serve.
The nutritional value of a serving of mushroom demi-glace is estimated to be around 180 calories, with 10 grams of carbohydrates, 7 grams of protein, and 13 grams of total fat. It also contains vitamins and minerals such as Vitamin A, Vitamin C, Calcium, and Iron.
Enjoy your homemade mushroom demi-glace!
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Classic demi-glace recipe
A classic demi-glace is a rich, highly concentrated brown sauce that forms the base for many other sauces. It is often hailed as the "King of All Sauces" due to its depth of flavour and its role as a foundational component for many classic sauces in French cuisine.
Preparing a classic demi-glace involves a complex, multi-step process. It is almost like making a stock and then using that stock to make another stock. The classic method involves making espagnole sauce, a French mother sauce, and then combining equal parts of this sauce with beef or veal stock and aromatics, such as herbs, mirepoix, and wine. The mixture is then simmered until it reduces by half. This process can take 45 to 50 minutes.
Some recipes suggest adding a splash of dry sherry to the sauce. You can also add mushrooms and shallots in the last 5 minutes of cooking to make a mushroom demi-glace. This variation contains around 10g of carbohydrates per serving.
Demi-glace is a labour of love, but it is well worth the effort for the depth of flavour it adds to dishes. It can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
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Time-saving demi-glace alternatives
A traditional French demi-glace is made by combining a mixture of half-basic brown sauce and half-brown stock (usually beef stock) and then simmering until it's reduced by half. This process can be quite time-consuming and labour-intensive, so here are some time-saving alternatives:
Store-bought stock or broth
Using store-bought stock or broth instead of making it from scratch can save you about eight hours. While it won't have the same body as homemade demi-glace, it will still provide a rich flavour. Look for low-sodium or no-salt varieties and opt for the best quality available.
Canned beef consomme
Canned beef consomme is a thick sauce similar to beef demi-glace. It can be found in most supermarkets and is a great time-saving alternative. Stick with a reputed brand and a low-sodium variety for health reasons.
Chicken stock
Chicken stock can also be used in place of beef demi-glace. You can make your own by boiling chicken bones with aromatic vegetables, spices, and herbs, or buy canned chicken stock. Because it has a milder flavour and thinner texture, you can adjust the spices and use a thickening agent to achieve the desired result.
Demi-glace concentrates
Several companies sell demi-glace concentrates that can be reconstituted and used in sauces and other recipes. These highly flavoured concentrates include natural beef and veal stock combined with carrot, onion, celery stocks, red wine, tomato paste, salt, and veal and calf fat. They can be found online, in specialty food stores, and even in some supermarkets.
Mushroom stock
For a vegan or vegetarian option, mushroom stock can be used as a beef demi-glace alternative. Mushrooms have a distinct umami flavour that enhances the richness of the dish.
Quick demi-glace sauce
This alternative uses store-bought beef stock and includes sautéing mirepoix (onion, celery, and carrot) and creating a roux. It cuts the cooking time in half and provides clear instructions for a tasty demi-glace.
Additional tips
Demi-glace can be frozen for three to four months. Freeze it in ice cube trays and then transfer to freezer bags. You can also add red wine to your demi-glace to make a classic red wine sauce, or combine it with fortified wine and butter for a port wine sauce.
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What to serve with mushroom demi-glace
Mushroom demi-glace is a rich, savoury sauce or gravy that is often served with grilled meat dishes, especially steak. It is also a great topping for hazelnut-crusted pork medallions, grilled portobello mushrooms, and mashed potatoes.
Demi-glace is a French technique that involves simmering a sauce for a long time to reduce and intensify its flavour. The traditional method for making a demi-glace is to combine equal parts veal stock with Espagnole sauce, another classic French sauce. However, today it is more common to use store-bought beef stock, which is much quicker and easier to prepare.
Mushroom demi-glace is made by sauteeing mushrooms and shallots (or onions) in butter until soft and translucent. Some recipes also add garlic and tomato paste. For a classic mushroom sauce, you would then add red wine, and simmer for a few minutes before stirring in the demi-glace and simmering for a further 6–10 minutes. Finish the sauce with a splash of sherry and a squeeze of lemon juice, and serve immediately.
This sauce is extremely versatile and can be served with a wide variety of dishes. As well as grilled meats, it is delicious with chicken, other poultry, and seafood. For an extra indulgent dish, try serving mushroom demi-glace with a rich, creamy sauce such as bearnaise or a supreme sauce.
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Frequently asked questions
There are 10g of carbohydrates in a mushroom demi-glace.
Demi-glace is a rich brown sauce that is either used on its own or as a base for other sauces. It is made by combining equal parts brown sauce and brown stock and then reducing it by half.
A mushroom demi-glace is made with mushrooms, shallots, and sometimes sherry or red wine.
