Vegetarian Mushroom Gravy
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Thyme Leaves2 tbsps
Oil2.25 tsps
Kosher Salt (divided, plus more)1 tsp
Paprika2 tbsps
All-Purpose Flour1 cup
White Wine (dry)1 tbsp
Parsley (coarsely chopped)Directions:
1
Pulse garlic and thyme in a food processor, scraping down sides as necessary
2
Add oil, 2 tsp
3
Kosher salt, and paprika and continue to pulse until a thick paste forms, about 1 minute
4
Transfer to a small bowl
5
Heat 1 Tbsp
6
Garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds
7
Cook mushrooms, shallot, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes
8
Add broth, bring to a simmer, and cook 30 minutes
9
Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot
10
Cook flour and remaining 2 Tbsp
11
Oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes
12
Add wine, bring to a simmer, and cook 3 minutes
13
Add mushroom broth, parsley, 1/4 tsp
14
Pepper, and remaining 1/4 tsp
15
Kosher salt, and return to a simmer
16
Season to taste
17
Pulse garlic and thyme in a food processor, scraping down sides as necessary
18
Add oil, 2 tsp
19
Kosher salt, and paprika and continue to pulse until a thick paste forms, about 1 minute
20
Transfer to a small bowl
21
Heat 1 Tbsp
22
Garlic-oil mixture in a medium pot over medium-low until beginning to brown and smells fragrant, about 30 seconds
23
Cook mushrooms, shallot, and bay leaves, stirring occasionally, until mushrooms are tender and beginning to brown, about 5 minutes
24
Add broth, bring to a simmer, and cook 30 minutes
25
Strain mushroom mixture through a fine-mesh sieve into a large bowl; wipe out pot
26
Cook flour and remaining 2 Tbsp
27
Oil in pot over medium heat, stirring constantly, until nutty brown and thickened, about 8 minutes
28
Add wine, bring to a simmer, and cook 3 minutes
29
Add mushroom broth, parsley, 1/4 tsp
30
Pepper, and remaining 1/4 tsp
31
Kosher salt, and return to a simmer
32
Season to taste
33
Do Ahead Gravy can be made 3 days ahead; transfer to an airtight container and chill
34
Heat in a small pot over medium, whisking constantly and adding warm water or vegetable broth 1 Tbsp
35
At a time if needed, until smooth
36
Gravy can be made 3 days ahead; transfer to an airtight container and chill
37
Heat in a small pot over medium, whisking constantly and adding warm water or vegetable broth 1 Tbsp
38
At a time if needed, until smooth