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.
Posts
27 comments:
Thanks! Will definitely be trying this. I love the use of the exotic mushroom blend and red wine.
Mushroom love!
Looks fantastic! I *love* wild mushrooms!!!!
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!
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!
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!
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!
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.
Thanks for this amazing looking vegetarian gravy! I'm glad shiitake count as exotic since they're relatively cheap at Asian markets.
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!
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!
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!
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!
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!
Geesh...your photos make me drool:)
The mushroom gravy was just as wonderful as anticipated! Hope everyone had a pleasant, memorable, and grateful day!
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)
just clarifying...1 pound of dry mushrooms to one cup of water... ?? one pound of mushrooms is a whole lotta 'shrooms....
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.
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...
Happy Thanksgiving! Was this gravy part of your meal?
Yes Michelle, I enjoyed over stuffing, mashed potatoes and vegis on T-day and still have leftover for butternut squash ravioli this week!
this looks divine! i am dreaming of mashed potatoes with this gravy ....
Ooo this looks awesome!!
i never saw a mushroom i didn't like! yum!
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!
I don't have a favorite to recommend foodiefranklin- I usually cook with a dry red... Thanks for the tip!
Post a Comment