Mushroom Gravy
This all-purpose brown sauce can be used any time you need a brown gravy. French fries, anyone?
- 1 tbsp extra-virgin olive oil
- ¼ cup chopped onion
- 1 clove garlic, minced
- 2 cups sliced mushrooms
- 2 tbsp tamari
- ½ tsp dried thyme
- 1½ cups water
- 1½ tbsp cornstarch dissolved in 3 tablespoons water
- 1 tbsp miso paste (optional)
- Freshly ground black pepper
- ½ tsp gravy browning liquid, such as Kitchen Bouquet or Gravy Master (optional)
Heat the oil in a saucepan over medium heat.
Add the onion and garlic. Cover and cook until softened, about 5 minutes.
Stir in the mushrooms, cover, and cook 2 minutes more.
Stir in the tamari, thyme and water, and bring to a boil.
Add the cornstarch mixture and cook, stirring until thickened, 2 to 3 minutes.
Decrease the heat to low and stir in the miso paste and pepper to taste.
Pour the gravy mixture into a blender or food processor and puree until smooth.
Return to the saucepan and taste to adjust the seasonings before serving, reheating as necessary. Do not boil.
For a richer brown color, stir in up to ½ teaspoon of browning liquid.
Tightly covered, this sauce keeps well in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- If you want a chunky rather than smooth sauce, scoop out some of the cooked mushrooms before pureeing the gravy and then stir them back in to heat through.
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