Vegan Demi-Glace Made with Porcini Mushroom
Vegan and Vegetarian Main Course Using Dried Mushrooms:Cauliflower Steak with Porcini Demi-Glace
Demi-glace is a rich, silky sauce, typically made by roasting marrow-filed bones and then using them to make a broth that will then be reduced until it has a thickness akin to maple syrup. The traditional way of making this decadent sauce takes a long time, and it certainly isn’t vegan.
We wanted to create a demi-glace that everyone could enjoy, despite dietary restrictions, though, and we thought porcinis would be the perfect substitution for bones when making our broth. They have a taste profile that is often referred to as “meaty” and could even be compared to beef or pork when used in broth. To enhance that umami flavor and add depth, we roasted carrots, shallots, and garlic, before simmering all of them in water to make a delicious broth. Next, we strained our broth and simmered it until we had a thick, beautiful, and delicious demi-glace.
So now you are probably wondering what you should put this vegan demi-glace on. Of course, if you are a meat-eater, it would be spectacular on a nice cut of steak, but for the vegans and vegetarians out there, we recommend a marinated portobello, seasoned and grilled tofu, lightly smoked eggplant, or even roasted cauliflower. You really can’t go wrong when choosing your steak replacement, as long as it is prepared correctly.
For ours, we chose roasted cauliflower steaks. Simply cut your cauliflower into "steaks" about 3/4-inch thick and season them to your liking. Coat both sides with olive oil and place them in the oven at 350° for 30 minutes, flip them and cook them for another 15 minutes before switching settings to broil. Keep an eye on them while broiling; when the top side is golden brown, they are ready to serve!
Porcini Mushroom Demi-Glace
- 1-ounce dehydrated porcini mushrooms, rehydrated in 1 cup of water (broth reserved)
- ½ cup roasted carrots, cut into ½-inch large sections
- 2 shallots, cut into large sections
- 2 large cloves of garlic
- Olive oil for roasting
- 2 ½ cups water
- 1 large stalk of celery, cut into pieces
- 1 sprig thyme
- 1 bay leaf
- Salt and black pepper
- 1 tablespoon tomato paste
- 3/4 cup red wine
- Place your carrots, garlic, and shallot on a roasting pan and coat them with olive oil. Sprinkle with salt and pepper and roast for 25 minutes at 400°.
- Remove the vegetables and place them in a stock pot.. Add the tomato paste and stir to coat.
- Deglaze your roasting pan pouring the water on it while it is still hot and whisking to pull up fond. Note: if the pan has cooled too much, place it directly on a burner and turn to medium heat.
- Scrape the fond and liquid into the pot with the roasted vegetables
- Add in the mushrooms and rehydration liquid, celery, thyme, bay leaf, and water. Place a lid on the pot and simmer for 1 hour.
- Strain the vegetables from the pot and return the liquid back to the pot on the burner.
- Add in the red wine and bring the broth back to a boil. Once boiling, reduce heat and simmer until the liquid has reduced by half and is the consistency of maple syrup.
- Serve right away or reheat at the time of serving, whisking to keep the silky consistency. Drizzle the sauce over your steak, or vegan steak stand-in.