11.23.2009

Exotic Mushroom Gravy



A few of you have asked about a mushroom gravy recipe, so I whipped up a batch last night. I hope it will reach you in time for Thursday’s holiday. I am eager to enjoy it atop all the Thanksgiving goodies—although I couldn’t resist tasting a spoonful as it was cooking.

The gravy is quite simple to make and can certainly be made a day ahead to save time (just add a bit of water, if necessary, to return to desired consistency). I threw mine in the freezer since it was a few days too early. So, if you have leftovers, or want to make a double batch to enjoy later, that is always an option. It is delicious over butternut squash ravioli.

The gravy is thickened by the mushrooms and a bit of cornstarch. But if you enjoy a thicker gravy, feel free to stir in a teaspoon or two of flour. Really, it is all about tweaking recipes to suit your tastes.



Happy Thanksgiving! I hope you have a wonderful holiday with family, friends, and delicious food. Enjoy!



Exotic Mushroom Gravy
adapted from Gourmet . serves 4

1 lb mixed dried exotic mushrooms (oyster, shiitake, chanterelle)
1 c water
2 T butter
4 large garlic cloves, minced
1 onion, finely chopped
1 T soy sauce
1/2 c dry red wine (or red cooking wine)
1 T balsamic vinegar
1 T cornstarch, dissolved in 1 c vegetable broth and 1/2 c water
1/2 t sugar
1 T fresh herbs (rosemary, sage, parsley), finely chopped
salt and pepper, to taste

In a small bowl, combine mushrooms and water. Let sit 8-10 minutes, until mushrooms are supple. Remove mushrooms, reserving liquid, and finely chop.

In a large skillet, melt butter over medium heat. Add garlic and onion, and sauté 5-7 minutes, until golden brown. Add mushrooms, reserved liquid and soy sauce. Sauté, 3-5 minutes, until liquid is evaporated and mushrooms begin to brown. Add wine and vinegar, stirring, 2-3 minutes, until liquid is evaporated. Add cornstarch mixture and sugar, stirring well. Bring to a boil, stirring, and simmer 2 minutes. Stir in fresh herbs and season to taste with salt and pepper.

27 comments:

SFDC said...

Thanks! Will definitely be trying this. I love the use of the exotic mushroom blend and red wine.

The Ordinary Vegetarian said...

Mushroom love!

Rose said...

Looks fantastic! I *love* wild mushrooms!!!!

blessedmama said...

Wow, what a beautiful site! I've never been to your blog before, and it's just lovely. You have to tell me how you can get such amazing close-ups without it becoming unfocused. Also, I really like your food in season section - very helpful. Oh, and I love mushrooms, so this looks delicious!

Pretty Neat Designs said...

This looks delicious! I am making my first thanksgiving dinner (since my in-laws moved out of state, we are now on our own) and this gravy is going to be on the table! I hope you enjoy the time with family!

Joy said...

this looks incredible, I LOVE MUSHROOMS!!! They are so savory mmmm and shiitakes are my favorite -- this looks so good I am very hungry now ^_^ If only I had some of this incredible mushroom gravy at my dinner:( it's a shame we live so far away from each other!

jacqueline said...

Okiss each time i visit your lovely lovely bubble space...i always always leaving it with wonderful receipe such as this one ~ mushroom gravy! How cool is that...i love mushroom lots and have always wanted to make a really nice mushroom gravy and yours is just so perfect! Yipeeee!

Have a lovely merry happy day and a wonderful thanksgiving. Thank you so much for being such a wonderful inspiration, loving and supportive friend! Love to you!

Amisha said...

I know I say this often, but you have no idea how hungry your pictures make me. I don't dare look at your blog from work because I'd want to call it day, run home and whip up some of this magical food.

Xiaolu @ 6 Bittersweets said...

Thanks for this amazing looking vegetarian gravy! I'm glad shiitake count as exotic since they're relatively cheap at Asian markets.

fresh365 said...

Hi blessedmama, I shoot with a macro lens (and tripod, if I'm not being lazy) which helps to focus on the subject.

Thanks for the warm comments everyone! Hope you have a lovely Thanksgiving!

blessedmama said...

Hi, again! Thanks for visiting my humble blog. Maybe someday I can get a macro lens...sigh. Just a note to let you know that I've made you a link on my site :). Have a great Thanksgiving, too!

Dana said...

I've been making veg gravy for years but have never tried a mushroom one. That looks divine! I hope you have a wonderful Thanksgiving!

Vivian said...

I just finished creating this divine gravy for our Thanksgiving meal tomorrow. I taste tested it for the salt and pepper and WOW! It is not only a joy to make, it has a splendid, luxurious texture and taste! OUTSTANDING. I am grateful for many things given to me in my life, this is one of those little extras. Thank you ever so much for sharing. I can't wait to share it with my family tomorrow.
PS. I am definitely going to pair it with the ravioli in the near future. So fun, so fun!

Cookie Cutter said...

Mmmmm, this looks so yummy I can almost smell it too. I love mushrooms not just because they are healthy but they help during those time when I feel like eating something with more texture (but not meat!).

Happy thanksgiving!

simpledaisy said...

Geesh...your photos make me drool:)

Vivian said...

The mushroom gravy was just as wonderful as anticipated! Hope everyone had a pleasant, memorable, and grateful day!

Tracy said...

Just love mushrooms... I can't wait to try this recipe, Erin! The addition of the balsamic is a wonderful touch to the flavors here. Hope that you & yours had a blessed and tasty Thanksgiving holiday! :o)

lizykat said...

just clarifying...1 pound of dry mushrooms to one cup of water... ?? one pound of mushrooms is a whole lotta 'shrooms....

fresh365 said...

Hi lizykat, Yes, I did add 1 lb of mushrooms! As you can see from the photos, the gravy is pretty dense with mushrooms. Anything over .5 lb would work great though, if you feel 1 lb is too much for your tastes.

lizykat said...

thanks so much for your quick reply...we are making tomorrow :} and just needed to be sure... thanks again the pic is absolutely mouth watering...

Michelle @ Find Your Balance said...

Happy Thanksgiving! Was this gravy part of your meal?

fresh365 said...

Yes Michelle, I enjoyed over stuffing, mashed potatoes and vegis on T-day and still have leftover for butternut squash ravioli this week!

christy e. said...

this looks divine! i am dreaming of mashed potatoes with this gravy ....

eatme_delicious said...

Ooo this looks awesome!!

Annie said...

i never saw a mushroom i didn't like! yum!

foodiefranklin said...

Wow...looks sooo good! Any suggestions as to which wine to use? I wouldn't want to use salted cooking wine and mess up the flavors!

I've had a lot of luck with academie wines (www.academiewines.com if you're interested). They blend tasty wines for different types of cooking. Their blend #1 would probably be great in this!

Thanks for the great post...now to go buy some mushrooms!

fresh365 said...

I don't have a favorite to recommend foodiefranklin- I usually cook with a dry red... Thanks for the tip!