Rich Mushroom Gravy Recipe - Cooking Index
Rich Mushroom Gravy Recipe - Cooking Index
This gravy is a bit of work, but it is definitely worth it! A good sauce really makes a difference in a meal. Use a variety of dried mushrooms like shiitake, wood ears, and inexpensive Chilean mushrooms. This can be made ahead and reheated, as it does not get extremely thick.
Courses: Sauces| 1/4 oz | 7.1g | Dried mushrooms |
| 1 cup | 237ml | Boiling water |
| 1 cup | 62g / 2.2oz | Onion - diced (medium) |
| 3 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Unsalted butter |
| 4 oz | 113g | Fresh mushrooms - chopped |
| 2 tablespoons | 30ml | Unbleached flour |
| 1/2 teaspoon | 2.5ml | Paprika |
| 1/4 teaspoon | 1.3ml | Dried thyme |
| 3 cups | 711ml | Vegetable broth |
| 1 teaspoon | 5ml | Salt - or to taste |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper - or to taste |
| 1 1/2 teaspoons | 7.5ml | Balsamic vinegar - or to taste |
Soak the dried mushrooms in the boiling water for 10 minutes. Saute the onion and garlic in the butter over medium-high heat for 5 minutes. Add the fresh mushrooms and cook another 5 minutes or until the onion is translucent and the mushrooms are tender. Stir in the flour, paprika, and thyme. Slowly stir in the broth.
Strain the mushroom soaking liquid and set aside; mince the rehydrated mushrooms. Add the minced mushrooms and mushroom liquid to the gravy. Cook for 15 minutes or until slightly thickened. Add the salt, pepper, and balsamic vinegar. Serve hot.
This recipe yields 3 1/2 cups of gravy.
Source:
'TIS THE SEASON by Nanette Blanchard (c) 1995 - Simon & Schuster, New York, NY - 236 pages - $30.00 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
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