Mushroom Gravy

mushroom-gravy

This recipe was inspired by Nikki Dinki, Mushroom gravy recipe and I tweaked as I was sure my guests would want the mushrooms in the gravy and needed to increase the amount and cut down on the cost (dried Porcini mushrooms were $4.00 lb).   I would never have thought to add vinegar to gravy, but it gave it the perfect amount of acidity and was a huge hit.

1 tablespoons olive oil

1/2 large onion

1 1/2 teaspoon Salt

1/2 teaspoon ground black pepper

1  lb Portobello mushrooms, sliced

6-8 cloves garlic, minced

1 1/2  teaspoon thyme

1 teaspoon rosemary

¼ cup garlic red wine vinegar

1 container (32 oz)  cup vegetable stock

3 tablespoons butter

3 tablespoons all-purpose flour

In large skillet over medium-high heat and

  • onion
  • garlic
  • salt
  • pepper

In a large frying pan, cook until garlic & onion are brown -about 6 minutes. add the Portobello mushrooms and continue cooking the veggies until the mushrooms are very brown—about 6 minutes.

Next, add

garlic, thyme, and rosemary and cook for 1 minute more. Pour in the sherry and then scrape the bottom of the skillet vigorously with a wooden spoon or spatula to loosen any brown bits so that they are incorporated into the mixture in the skillet. Cook until most of the liquid has evaporated—about 2 minutes.

Add mushrooms and continue cooking the veggies until the mushrooms are very brown—about 6 minutes. Next, add the garlic, thyme, and rosemary and cook for 1 minute more. Pour in the sherry and then scrape the bottom of the skillet vigorously with a wooden spoon or spatula to loosen any brown bits so that they are incorporated into the mixture in the skillet. Cook until most of the liquid has evaporated—about 2 minutes.

Add:

  • Thyme
  • Rosemary

Cook for 1-2 minutes

Pour in vinegar and cook until most of the liquid has evaporated—about 2-4 minutes.

In large saucepan, melt the butter and then slowly add in the flour.  Once mixed, slowly add in 1 cup of the broth.  Add the contents of the frying pan to the large sauce pan and mix, then slowly add the remaining broth and reduce to the consistency you would like for the gravy  – about 2-5 minutes.

 

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