Here’s a mushroom gravy you can use on So. Many. Things!
Top sandwiches with this, pour it on BBQ steak or on smoked meat, just as I used it here! Its so versatile that I keep it in small batches in my freezer for quick use!
4 boxes assorted mushrooms, or about 6 cups (shiitake, portobello, white, oyster, enoki)
2 tbsp oil
2 onions, finely diced
2 shallots, finely diced
2 garlic cloves, minced
3/4 cup red wine
2 tsp shiro miso
1 tsp onion soup mix
Salt
2 cups water
1 tbsp corn starch mixed with 2 tbsp water
DIRECTIONS:
Start by sauteing onions and shallots at a medium high heat in a large pan. When they are translucent, add mushrooms and garlic. Saute at a medium heat until everything is soft and no water remains.
Add wine and let the alcohol burn out. Once it's incorporated, add miso, onion soup mix and salt.
Once everything is mixed, add water and let it heat up. Add cornstarch mixture and mix until incorporated. Remove from heat. It will get more “gravy like” after a few minutes off heat.
Enjoy,
Guila
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