A good gravy can give any meal added oomph. Try this wild mushroom gravy on your next poultry or casserole dish.
Ingredients
- ½ pound, cleaned and chopped mixed mushrooms
- ¼ cup, diced yellow onion
- 3 tablespoons olive oil
- 2 tablespoons white flour or cornstarch
- 4 cups vegetable or mushroom stock
- 1 tablespoon soy sauce
- ¼ cup dry red wine
- ¼ teaspoon black pepper
Preparation
Heat 1½ tablespoon of the oil in a large sauté pan. Add the mushrooms and onions and cook over medium heat for 5 minutes. Add the wine to the pan and continue cooking until most of the moisture is gone. Add the rest of the olive oil to the mushrooms and then add the flour. Cook the flour with the mushrooms for 1 minute. Whisk in the stock along with the soy sauce and black pepper. Cook until thickened, whisking out any lumps that may form. Remove the gravy from the heat when it reaches your desired consistency. Serve warm.
About this recipe
Recipe shared by Far West Fungi featured in Fall Harvest 2018 Issue
