Mushroom gravy: great with everything including roast turkey
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 2and 1/2 cups
Author CASA Veneracion
20gramsdried oyster mushrooms
a bit of sugarfor balance
Worcestershire sauceto taste
6large fresh mint leavesthinly sliced (read about chiffonade)
Place the dried mushrooms in a bowl and pour in about two cups of warm water. Allow to rehydrate for 20 to 30 minutes.
Heat half of the butter in a pan. Add the chopped onion and cook over medium-low heat until softened. Add the mushrooms. Cook for about a minute.
Pour in the water in which the mushrooms have soaked. Season with salt, pepper and a bit of sugar. Simmer for a couple of minutes.
Pour the contents of the pan into the blender and puree everything. The mixture may appear grainy and that’s okay because that will give the gravy the body that it needs.
Heat the remaining butter in the pan. Add the flour and make a brown roux (read about making a roux).
Pour in the pureed mushrooms, stirring as you pour.
Add the Worcestershire sauce, and more salt and pepper, if needed.
Add the thyme, tarragon and sage. Simmer for 10 to 15 minutes to allow the flavors to blend together.
Turn off the heat. Add extra butter, if you like, stirring until the butter melts.
Finally, stir in the mint leaves.
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