I'm a scholar of early modern English literature with a compulsion for cooking vegan food, especially when I can improve on recipes that have traditionally called for less compassionate ingredients. I'm also the proud mother of four handsome sons (three human, one feline) and two lovely daughters (one canine, one feline). I love my family, my partner, my friends, all things Jacobethan, and feeding people while doing my small part to make the world a better place. Everyone's happy! And full!
Okay, you guys: this is absolutely, hands-down, and without any question whatsoever the best mushroom gravy I have ever tasted. (As an added bonus, it is also idiot simple.) I was getting ready to start the gravy for Thanksgiving dinner, having purchased the necessaries for my mushroom gravy, when it occurred to me that a smooth texture might be nice, as opposed to the somewhat chunkier rendition I usually make. It struck me that - just as many curries begin with a paste of onions, chilis, etc. - making a puree of the vegetables might be the best approach. What can I say? The end result was like the distillation of shroominess; the very essence of rich, earthy, autumnal goodness. Suffice to say that I've found my new go-to recipe. The menu for today's lunch? A mountain of stuffing, surrounded by an ocean of gravy; possibly augmented by a small, offshore island of cranberry sauce. Yum.
Happy (day after) Thanksgiving!
The Best Mushroom Gravy Ingredients
~ 1 10 oz package mushrooms, roughly chopped (I used babybellas)
~ 1 onion, roughly chopped
~ 2 tbsp. garlic, minced
~ 1 tsp. each: sage, marjoram, rosemary
~ A few grinds of black pepper
~ 2 tbsp. olive oil
~ 2 tbsp. flour
~ 2 tbsp. Better Than Bouillon "No Chicken" flavor
~ 6 cups strong mushroom broth (commercial, or made by soaking dried mushrooms in 6 cups boiling water for at least an hour, then straining. I did this with black trumpets, and it rocked)
~ Place the mushrooms, onion, garlic, and seasonings in a food processor, and reduce to a paste.
~ In a large, deep skillet or saucepan, heat the olive oil, then add the mushroom puree. Cook over medium heat, stirring occasionally, about 10 minutes.
~ Bring the mushroom broth to a boil, then stir in the bouillon, and mix thoroughly. (If you've made your own mushroom broth, discard the soaked mushrooms, or reserve them for some other use; they won't be needed here.)
~ Add the flour to the mushroom mixture, stir to thicken, then gradually begin adding the mushroom/bouillon broth, whisking constantly to prevent lumps. Continue cooking, stirring often, for about 10 minutes, or until you have a smooth, brown, deliciously mushroomy gravy.
~ Serve hot, on top of everything.