Mushroom Gravy

     Gravy is that perfect sauce for Thanksgiving that, when poured over everything, makes it taste better.  In this recipe I use a combination of rehydrated dry mushrooms and fresh.  I like the broth that is made from the rehydration of the mushrooms to enhance and build deeper flavor tones.  To rehydrate take 1/4 to a 1/2 cup of dried mushrooms and soak in 1-2 cups of boiling water for about 15 minutes or until mushrooms are soft.  Shiitake makes the most intense and Porcini makes the most luxurious. 

     In this recipe I use butter and cream.  If you want a vegan gravy substitute margarine  decrease flour to 2tbsp, and omit the cream.  The result is an 'au jus' style gravy that is very lovely and quite nice.  I often make it this way.

Ingredients:

1-2 cups of the broth used for soaking the mushrooms (shiitake or porcini), or Edward and Sons Not-Beef bouillon (see package for ratios).

about a half a cup of chopped mushrooms, dried and/or fresh

3-4 tbsp butter or margarine

3-4 tbsp flour

1  tsp onion powder (or add real onion and garlic when you sauté mushrooms and skip the powder)

1/2 tsp garlic powder

soy sauce - the amount of soy sauce depends on your salt preference.  Start with 2 tbsp and increase to desired taste.

 1/4 cup or more of cream or half and half

salt and pepper to taste (salt may not be necessary and a pinch of white pepper is nice)

*Vegetarian Worcestershire sauce (optional)

To combine:

     -Sauté mushrooms (and onions if using fresh) in 3-4 tbsp of butter till soft -5 minutes or less time if using rehydrated mushrooms.

     -Add flour to make a roux and cook for about 5 minutes or so to get rid of flour taste.  It will  turn to a mushroom butter flour ball but hang in there.

     -Add broth (whatever amount you want depending on quantity needed but the more broth the more butter and flour you need for thickening.  Butter and flour should be in equal amounts and can only be added at the roux stage (see below for alternative thickening).

     -Add onion and garlic powders to taste (start with small amounts and increase).

     -Add soy sauce to taste, more equals saltier!!

     -Add a couple of drops of worcestershire sauce but it’s not necessary.

     -Simmer gently till thickened and stir with a whisk.  Once its a thickish consistency add cream.  If the gravy isn’t thick enough you can combine cornstarch in cold water and drizzle it in till you get the consistency or add more butter flour for roux next time you make it.