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.

2 T. olive oil or butter
2 large shallots, minced (2/3 cup)
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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