Easy, but delicious, Mushroom Gravy
Occasionally you find yourself needing a gravy, but you don't have real stock
or pan drippings on hand. This is a credible substitute. You can give it even
more body by substituting dried mushrooms for the fresh ones, using the strained
water from reconstituting the dried mushrooms as part of the boiling water.
Ingredients
- 2 T. minced fresh onion
- 2 T. olive oil
- 2 cups sliced fresh mushrooms
- 1/2 cup red or white dry wine
- 2 T. olive oil
- 2 T. flour
- 1 cup boiling water
- 2 tsp. chicken bouillon
- 1/2 clove garlic
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 3 drops hot pepper sauce
- 1/2 tsp. dried thyme
- 4 fresh rosemary sprigs
This sauce is prepared in two simultaneous steps.
Begin by browning the onion in 2 T. oil.
As the onion browns, add the mushrooms, and stir for 1 minute.
Add the wine, turn down the heat, and simmer while preparing the remaining sauce.
Put the remaining oil and flour into a pyrex dish.
Heat in the microwave on high for 1 minute. Stir well.
Add the boiling water, in which you have dissolved the bouillon.
Stir well.
Return the pyrex dish to the microwave, and heat on high for two minutes,
stirring every 30 seconds.
Add the thickened broth to the wine/mushroom mixture. Stir well, add the
remaining herbs and seasonings, and adjust to taste.