Friday, March 20, 2009

Mushroom gravy

You can use this gravy on meats or vegetables, or even side dishes of rice or noodles. (If you're not making this for a pretty big group, I'd cut the recipe in half.)

Mushroom gravy (makes about 4 cups)

3/4 pound mushrooms, quartered (I like cremini; they make the sauce a nice color because they're dark. Baby bella shrooms would probably work really well, too.)

1/4 cup finely diced onion

1/3 stick unsalted butter

a pinch of dried thyme

white pepper, to taste

1 teaspoon beef bouillon granules or vegetable broth powder

3/4 cup water

1/8 cup cornstarch

2 tablespoons Marsala cooking wine or cheap white wine

1.) Saute the mushrooms and onion in the butter over medium heat until semi-soft.

2.) Sprinkle with thyme and add white pepper and beef bouillon.

3.) Add water and bring to a boil. Reduce heat, add cornstarch and cook until the sauce clings to a metal spoon.

4.) Add wine, stir and cook briefly, then remove from heat.

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