Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Monday, November 12, 2007

Mushroom Gravy

I found this one at Epicurious. I served this over steak that I had prepared with the salting method and some rosemary. See my notes at the bottom for my alterations.

1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake
(discard shiitake stems)
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves

Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.

Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.

Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.


I didn't have cornstarch in the house and didn't have time to go pick some up so I ended up mixing 3 tbsp into 12 oz of chicken broth. Just watch the thickness, depending on how you like it you may need to add some water to it.