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Mushroom Gravy

  • 1 portobella mushroom
  • 8 oz mushrooms, shiitake or cremini would work well
  • 3 cups vegetable stock
  • 3 Tbsp butter
  • 1/3 onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp white wine, (optional)
  • 1 Tbsp butter
  • 3 Tbsp corn starch
  • 1 tsp thyme
Mushroom Gravy
  1. Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
  2. Finely chop mushrooms.
  3. Place butter in a large saute pan over medium heat. Add onions and garlic and cook until translucent, 3 to 5 minutes.
  4. Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned.
  5. Add wine and remove from heat.
  6. Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes.
  7. Slowly whisk into stock; bring to a boil, whisking until thickened.
  8. Add the reserved mushroom mixture and thyme, and stir to combine.
Published: Tuesday, February 7th, 2012 by Kelly
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