MAY 12 • 2022 | 37

top of the salt evenly in 
one layer.
3. Place in the oven and 
roast for 25-35 minutes. 
Check for doneness after 
about 25-30 minutes. It 
may take up to 45 minutes 
for larger fingerling 
potatoes to roast.
4. Once the potatoes 
are tender, remove them 
from the oven and allow 
the pan to cool. With tongs 
or a slotted spoon, remove 
the potatoes from the salt. 
Jostle the potatoes gently 
in a towel to remove 
excess salt and serve hot 
with butter or oil drizzled 
over them lightly.

MUSHROOM 
DEMI-GLACE
Demi-Glace is a classic 
French sauce created with 
a mixture of beef stock 
and brown (Espagnole) 
sauce, reduced to a 
thick consistency; it’s 
differentiated from “Glace” 
by including the brown 
sauce, which is a shortcut 
to the texture that we want 
out of the sauce. Glace 
would involve even more 
reducing of pure beef 
stock down to a syrupy 
substance … which makes 
a phenomenal sauce, in 
and of itself, if you can 
spend the time on it.
This is a more simple 
approach, using a corn 
starch thickener to create 
good texture from a 
flavorful mushroom base, 
which will reduce from 
its starting quantity down 
to a (hopefully) intensely 
mushroomy, savory sauce, 
which will be tremendously 
good over steak, chicken 
or even pasta.
Yield: 1 quart

Ingredients
1 lb. white button mushrooms
½ lb. shiitake mushrooms
½ lb. oyster mushrooms
1 yellow onion, peeled and 
quartered

2 cloves garlic, chopped roughly
1 bay leaf
2 sprigs thyme
5 stems parsley
2 whole cloves
1 t black peppercorns
3 quarts water
2 T cornstarch
3 T water

Directions
1. Wash the mushrooms, 
if necessary, or otherwise 
remove all dirt, trimming 
if necessary. Chop them 
roughly.
2. Place a large stock 
pot over medium-high heat 
and add the quartered 
onions. Cook until they 
brown well on each side, 
flipping them as needed. 
Add the mushrooms and 
garlic, and cook until the 
mushrooms release their 
liquid and it cooks off.
3. Pour in the water and 
add the herbs and spices. 
Bring the pot to a boil, then 
reduce to a simmer, and 
cook for 45 minutes.
4. Strain the liquid 
through a fine mesh 
strainer into another pot; 
squeeze out as much 
liquid as you can, using 
the back of a ladle or your 
hand once things have 
cooled off enough to touch 
them.
5. Bring the liquid to a 
simmer once again and 
simmer until it reduces to 1 
quart in volume. Add a little 
salt to taste and prepare a 
slurry with the cornstarch 
and water. Whisk about 
half of the slurry into the 
simmering mushroom 
stock and continue stirring 
until the sauce thickens 
slightly. Add more slurry 
if necessary to get an 
appropriate texture (thick 
enough to coat the back of 
a spoon and hold a stripe 
when wiped away, but not 
gooey.) 

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