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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