It doesn’t get more mushroomy. And it doesn’t get easier. Happens to be vegan but brings meat-eaters to the table too.
This gravy is all mushroom and all amazing flavor! With mushroom itself as the thickener, no need for gluten, grain, or dairy… just umami. Delicious on a plate of rice or a burger. Optional add-ins make the possibilities endless!
It doesn’t get more MUSHROOM than this Gravy
This gravy is all mushroom and all amazing flavor! With mushroom itself as the thickener, no need for gluten, grain, or dairy… just umami. Delicious on a plate of rice or a burger. Optional add-ins make the possibilities endless!
Ingredients
- 1/4 oz (about 1/4 cup) dried porcini mushrooms
- 8 oz package fresh button mushrooms (or baby bellas)
- 1/4 cup diced onion
- 3 cloves roasted garlic (about)
- 1/2 tablespoon cooking oil (I like olive, grapeseed, or coconut, use what you like)
- 1 shallot, finely diced
- salt and pepper, to taste
- option to finish: 1 T vegan butter, ghee, whatever is preferred
Optional add-ins: To make this an even creamier gravy, stir in a milk like almond, rice, or coconut, or even a vegan yogurt. Any other flavor which will work well with your dish may be incorporated. Worcestershire (vegan, if desired), soy sauce, or coconut aminos, or herbs like thyme and rosemary would be delicious depending on how you will serve this gravy. Also, this could get a little more mushroomy if you add more varieties of mushrooms! Mmmm
Method
Place dried porcini into a bowl and add 2 cups warm water. Allow to sit for 15-30 minutes, or while you prepare the rest of the gravy.
Clean and quarter button mushrooms. Place them into a blender or food processor with onion, garlic and a little less than 1/2 cup water. Blend until smooth. Do this in batches if your blender is small, splitting the water between batches. The water just helps mushrooms to move around and blend easily.
In a heated skillet with oil, saute shallots. Add mushroom puree and stir occasionally. Cook for a few minutes until the raw flavors are developed and some of the water cooks out making the puree more pasty.
Remove reconstituted porcini mushrooms from the water – now stock that you made. Any dirt in the dried mushrooms will have settled to the bottom of the bowl, so be careful to not disturb the dirt. Pour out about 1 cup of the porcini stock and stir it into the puree in the skillet. Allow to cook for a few minutes.
Pour the rest of the mushroom stock into another container being careful to leave the dirt in the bottom of the bowl. Save to stock. Discard the dirt. 🙂
Season your gravy with salt and pepper, to taste. If it is too thin, let it cook down a while and thicken. If it is too thick, add more porcini stock. Any leftover porcini stock can be saved for more gravy or added to soups and other dishes.
To take this gravy up a notch, add butter! Vegan butter, ghee, grass-fed, whatever suits your personal diet. Equally delicious. Any other add-ins you like may be mixed in as well.
Enjoy!
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