Here’s a lovely gravy I like to serve on top of Harvest Nut Loaf. You could also serve it with potatoes. It’s rich, creamy, full-bodied and earthy. I find the mushroom slices beautiful, but you can puree the gravy in a blender if you prefer a smooth texture.
Wild Mushroom Gravy
Author: Rebecca Cofiño for Mamaguru
Ingredients
- ½ c dried porcini mushrooms
- 2 c warm water or vegetable stock
- 2 T butter
- 2 T olive oil
- 2 big cloves of garlic, 1 whole, 1 minced
- 4 cups of a variety of sliced mushrooms (crimini, shitake, oyster...)
- 1 bay leaf
- ½ t white pepper
- sea salt
- 3 T flour (For best results, use Wondra. It's flawless.)
- ½ c white wine
- ⅓ c heavy cream (optional)
- ¼ c chopped fresh herb (parsley, thyme or chives)
- juice of half a lemon
Instructions
- Rehydrate porcini mushrooms in warm water and stock by allowing them to soak for 30-40 minutes, until soft. Drain, reserving liquid but discarding sandy grit at the bottom. Use this time to prep mushrooms by wiping them with a damp cloth and slicing them.
- Melt butter and olive oil together in a large skillet over a medium flame. Take one garlic clove, smash it with the flat edge of your knife, discard paper and place in to flavor the oil.
- Once butter is melted and barely bubbling, add all mushrooms, including the porcinis. Spread them out in as even layer as you can. Add bay leaf. Saute for a few minutes on each side.
- Once mushrooms have begun to brown and release their juices, season them with white pepper and sea salt. Remove large garlic clove and add minced garlic. (The reason for the switch-a-roo is to flavor the gravy with garlic completely without burning it.) Saute for 1 minute.
- Sprinkle with flour, coating the mushrooms. (Note: it will look bad now. Don't worry; it's not ruined.) Cook for about 1 minute, until flour is browned. Add wine to deglaze pan. Stir madly, picking up the sticking bits. Add reserved mushroom liquid. Stir until mixture is well combined.
- Cook for about 5 minutes until thickened, stirring regularly. Remove bay leaf. Add cream, if you like. Check and adjust seasoning to your pallet. Place in a therm-us to keep warm if you need the stove top space. Just before serving add the fresh herbs and lemon juice. Enjoy.
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