My favorite mushrooms are shitake. For this recipe pick the ones that you like the best and are available in your area. This a thick, hearty and very flavorful gravy that you can sink your teeth into. Serve it over potatoes, rice or other whole grains.
Prep Time: 20 minutes Cook Time: 20 minutes
1 small onion, diced
3-4 large cloves of garlic, minced
5 oz. shitake mushrooms, cleaned, stemmed and sliced
8 oz. variety pack of baby bella, oyster & shitake mushrooms, cleaned, stemmed and sliced
1 ¼ cup vegetable broth, homemade or low sodium store-bought, divided (1 cup + ¼ cup)
1 Tbsp. mirin
1 Tbsp. low sodium tamari
1 Tbsp. apple cider vinegar
½ tsp. dried rosemary
½ tsp. dried thyme
1 ½ Tsp. whole-wheat flour (or gluten-free flour)
Fresh ground pepper to taste
- Make a slurry, by stirring together 1 ½ Tbsp. of flour with ¼ cup of vegetable broth. Make sure that no lumps are forming.
- Heat a large sauté pan to medium-high heat. Add onions and sauté for 4-5 minutes until soft and slightly brown. Deglaze with a little bit of water, if pan gets too sticky.
- Add garlic and cook for another minute or so. Deglaze again with a little bit of water, if necessary.
- Add the herbs and mushrooms and sauté until mushrooms begin to soften and have given off some of their moisture. Approx. 5-6 minutes.
- Reduce heat to medium-low
- Add the 1 cup of vegetable broth, tamari, mirin and apple cider. Make sure to scrape up any brown bits from bottom of the pan. Let cook for 3-4 minutes.
- Slowly add the slurry, you may not need the whole amount. Use a whisk or a half-whisk for stirring, to prevent any lumps from forming. Cook to your desired consistency. Approx. 2-3 minutes.
- Add fresh ground pepper to taste and serve. Enjoy!
You may want to have a little extra vegetable broth on hand, about 1/4 to 1/2 cup. This recipe makes a very thick gravy. If you like yours to be thinner, add more vegetable broth to thin it out.
Recipe adapted from Rouxbe.com