Mushroom Gravy

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  • 1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake (discard shiitake stems), sliced
  • 4 large garlic cloves, minced
  • 2 tablespoons canola oil
  • 1 onion, chopped fine
  • 1 tablespoon soy sauce
  • 1/2 cup dry red wine
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons finely chopped rosemary


  • In a 10-inch heavy non-stick skillet cook garlic in oil over moderately low heat, stirring, until pale golden.
  • Add onion and cook, stirring, until softened.
  • Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
  • Stir in rosemary, and season with salt and pepper
  • Add wine and vinegar and boil until liquid is evaporated.

Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.

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