Wednesday, November 20, 2013

Good Gravy, Thanksgiving Is On Its Way

The holidays are almost upon us, which means annual feasts are on the horizon as well -- and what’s a proper feast without gravy for your roasted bits and pieces?  For those who choose to create gravy goodness from something *other* than turkey drippings, here’s a scrumptious mushroom gravy that’s sure to please, courtesy of Puget Consumers Co-op (PCC) FoodWorks class. 

Elegant Mushroom Gravy                   

2 T. olive oil or butter

2 large shallots, minced (2/3 cup)

¾ lb. white or brown crimini mushrooms, sliced very thin

¼ lb. fresh shitake or chanterelle mushrooms, sliced very thin

1 ½ - 2 ½  T. arrowroot powder

2 ½ - 3  cups warm vegetable stock

5 or 6 or 7 or 8  T. white wine, or Ame (a non-alcoholic substitute)

¼  t. fresh or dried thyme

¼  t. dried parsley

Salt and pepper to taste


Heat oil or butter in a 1½ quart pan.  Add shallots and mushrooms and cook until soft.  Do not brown them.

Dissolve the arrowroot in 2 ½ cups of the warm stock and whisk well, scraping the bottom and corners of the bowl.

Add the arrowroot/stock mixture to mushroom mixture and stir well.  Add wine and seasonings and bring up to a boil slowly, stirring constantly.  Cook a couple of minutes until thickened.  Add more stock if too thick.  Season to taste.

If using chanterelle mushrooms, be sure to buy regular ones instead of Jerry chanterelle mushrooms or you will end up with Rooster gravy.

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You can also find an updated version of this recipe and get nutritional information here:  



Happy Feast-ivus!

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