How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds mixed mushrooms, such as white button, oyster and stemmed shiitake, sliced 1/4 inch thick
1 small garlic clove, minced
Asian sesame oil
Kosher salt and freshly ground pepper
In a large skillet, melt the butter in the olive oil. Add the mushrooms and cook over moderately high heat, without stirring, until browned on the bottom, about 3 minutes. Continue to cook, stirring occasionally, until the mushrooms are browned and tender, about 6 minutes longer. Add the garlic and cook until fragrant, about 1 minute. Stir in the sesame seeds and sesame oil and season the mushrooms with salt and pepper. Transfer to a bowl and serve.