| layout | title | size | author | category |
|---|---|---|---|---|
recipe |
Vegetarian Mushroom Gravy |
about 4 cups |
Ivy & Briana Swift |
thanksgiving |
- 2 tablespoons small dried porcini pieces
- 5 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil (or more, be generous)
- 1 pound golden chanterelles or a mix of cremini and oyster mushrooms, sliced 1/2 inch thick
- Salt
- Freshly ground pepper
- 1/4 cup flour
- 4 cups chicken stock or low-sodium broth
- Steep dried mushrooms in boiling water until rehydrated, and remove mushrooms from liquid. Mix in broth powder. Make mixture up to 4 cups.
- Heat olive oil in pan over medium high heat. Sauté mushrooms for about 15 minutes until done. Salt them when adding to pan.
- Move mushrooms to food processor and make them as smooth as you want.
- In pan, make a roux with 1 tbsp butter and 1/4 cup of flour until lightly brown.
- Add mushrooms back to pan, along with the remaining butter.
- Add broth. Whisk until thickened. Add salt and pepper to taste.
- Cook for about 5 minutes more.