Vegetarian Demi Glace Sauce

• 50 g dried porcini mushrooms
• 2 tablespoons olive oil
• 40 g white onions, chopped
• 125 g carrots, chopped
• 1 tablespoon tomato puree
• 30 g plain flour
• 1 liter vegetable stock, hot
• 200 ml red wine
• 200 ml medium sherry
• 2 teaspoons tamari
• 5 g parsley
• 5 g rosemary
• 5 g thyme
• 2 bay leaves
• 5 peppercorns
• 5 allspice berries

1. Place the porcini in a bowl and pour over 500 ml of boiling water and leave them to soak. Heat the oil in a large pan and add the onion. Cook over a med-high heat, stirring constantly until the onion is an even nutty brown, careful not to let it burn.
2. Add the carrot and celery and turn the heat to low, then add the tomato puree and flour and cook, stirring regularly for 5 minutes
3. add the stock or water, wine, sherry,tamari,the mushrooms and their soaking liquid, and the herbs, peppercorns and all spice.Turn up the heat to medium, cover and simmer for 20 minutes.
4. strain through a fine sieve, cool and refrigerate until needed.

porcini mushrooms, olive oil, white onions, carrots, tomato puree, flour, vegetable stock, red wine, sherry, tamari, parsley, rosemary, thyme, bay leaves, peppercorns, berries

Taken from www.food.com/recipe/vegetarian-demi-glace-sauce-412453 (may not work)