Difference between revisions of "Mushroom Gravy"

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[[Image:mushroom-gravy.jpg|right|400px]]
 
[[Image:mushroom-gravy.jpg|right|400px]]
  
* 1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake (discard shiitake stems)
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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
 
* 4 large garlic cloves, minced
* 2 tablespoons unsalted butter
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* 2 tablespoons canola oil
 
* 1 onion, chopped fine
 
* 1 onion, chopped fine
 
* 1 tablespoon soy sauce
 
* 1 tablespoon soy sauce
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* 1 tablespoon balsamic vinegar
 
* 1 tablespoon balsamic vinegar
 
* 1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
 
* 1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
* 2 tablespoons finely chopped fresh parsley leaves
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* 2 tablespoons finely chopped rosemary
 
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== Directions ==
 
== Directions ==
Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter 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.
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* 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
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* Add wine and vinegar and boil until liquid is evaporated.  
  
Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. 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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Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.
  
 
== Make With ==
 
== Make With ==
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[[Category:Vegetarian]]
 
[[Category:Vegetarian]]
 
[[Category:Thanksgiving 2008]]
 
[[Category:Thanksgiving 2008]]
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[[Category:Vegan]]

Revision as of 12:08, 26 November 2014

Ingredients

mushroom-gravy.jpg
  • 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
  • 1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
  • 2 tablespoons finely chopped rosemary


Directions

  • 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.

Make With