Friday, November 21, 2008

Thanksgiving Day-Portebello Mushroom Gravy

Portobello Gravy
You can make this rich, earthy gravy with fresh shiitakes as well as Portobellos. Leave the mushroom pieces in for a chunky-style sauce or strain them out for a velvety consistency.


Serves: 8
Preparation time: 30 minutes


Ingredients
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chopped cleaned Portobello mushrooms (2 medium)
2 1/4 cups vegetable broth
3 tablespoons tamari or reduced-sodium soy sauce
1/4 teaspoon dried thyme leaves
1/8 teaspoon crumbled dried sage
1 tablespoon cornstarch
2 tablespoons water
Freshly ground pepper to taste


Preparation
1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.


2. Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. For smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.

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