Mushroom Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. assorted mushrooms
4 garlic cloves, minced
2 tbsp unsalted butter
1 large yellow onion, finely diced
1 tbsp soy sauce
1/2 c. dry red wine
1 tbsp balsamic vinegar
1 tbsp cornstarch
1 1/2 c. cold beef broth
2 tbsp fresh parsley, finely chopped
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Directions: |
Directions:dissolve the cornstarch in the beef broth and set aside. finely chop mushrooms and set aside.
in non-stick pan over med-low heat, cook garlic and butter until golden. add onion and cook, stirring until softened. add mushrooms and soy sauce and saute over medium-high heat, stirring until liquid that the mushrooms give off has evaporated and mushrooms begin to brown...BE PATIENT!
add wine and vinegar and boil until liquid is almost all evaporated. stir cornstarch mixture and add to pan. bring to a boil, stir and simmer 2 minutes. stir in parsley and season with salt and pepper to taste. can be made a day ahead and refrigerated (add extra beef broth to thin out if necessary when reheating.) |
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Number Of
Servings: |
Number Of
Servings:2 1/2 cups |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: A great gravy that goes with many proteins. We have served it at Christmas with turkey and at a dinner party with beef wellington. i actually like it a little thick and chunky almost like a salsa consistency but you can adjust that consistency by adding more broth.
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