Mushroom Gravy

[kirra]

Mushroom Gravy

This recipe also varies as I usually make it without following the recipe and add a combination of fresh and dried mushrooms that are available. I love fresh shiitakes and usually mix them with oyster and/or domestic button-type mushrooms. Only use a few portabellas as they are strong and tend to dominate. You can use all butter instead of the olive oil; I like less cholesterol and the flavor of the oil. I have made this with soy milk for vegans – just don’t let it boil. You can make it without the miso, however, it really does lend a deep rich flavor; if you don’t have it, add a few teaspoons of tamari soy sauce.

Ingredients:

1/2 ounce dried mushrooms such as porcini, shitake (remove stems) or wood ear
3/4 cup boiling water
2 tablespoons butter
2 tablespoons extra-virgin olive oil
About 1 to 1/2 cups diced onion
Generous 1/2 pound fresh mushrooms, cleaned and sliced
3 tablespoons unbleached flour
About 2 1/2 cups milk or half-and-half cream, divided
About 2 to 3 teaspoons miso
Scant 1/2 teaspoon dried thyme leaves, crumbled
Pinch cayenne pepper
Salt and freshly ground pepper
2 dashes Angostura bitters (optional)

Preparation:

Tear or cut mushrooms into small pieces. Place in bowl and pour boiling water over top. Stir occasionally and let stand for 20 minutes. Strain mushrooms and reserve liquid.

Heat butter and oil in non-reactive sauté pan over medium heat. Sauté onion for 3 to 4 minutes, add fresh mushrooms, stir and cover for 2 minutes. Stir well and sprinkle flour over onions and mushrooms and stir well. Keep stirring 3 to 4 minutes.

Slowly add about 1/2 cup milk and stir well. Add another 1/2 cup milk, stir, and add rest of milk. Stir and cook, bring sauce to simmer. Remove about 1/2 cup hot liquid and break or cut miso into very small pieces and stir until it dissolves; it will take a few minutes. To milk mixture, add dissolved miso, rehydrated mushrooms and liquid, thyme and cayenne. Cook over medium low heat for 10 minutes.

Add salt, pepper and bitters and cook for 1 or 2 minutes. Taste for seasoning and adjust as necessary. The gravy can be made in advance and gently reheated; serve hot. Yields more than 1 quart.