This rich mushroom gravy features layers of flavours. You won’t believe how easy it is to make. Within minutes, you will have the perfect topping for mashed potatoes and lentil, mushroom balls.
When we recall Christmas past, we usually find that the simplest things—not the great occasions—give off the greatest glow of happiness.
Rehydrate the dried mushrooms and prepare the produces: Place the dry wild mushrooms in a small bowl. Cover with hot water (1/2 cup, 1 cup) and let soak for 5 minutes.
Cut the onion in small 1/2 cm dices. Finely mince the fresh thyme and rosemary.
Cook the onion: While the dried mushrooms are re-hydrating, add oil (1 tbsp, 2 tbsp), salt (1/2 tsp, 1 tsp), pepper (1/8 tsp, 1/4 tsp) and the onion to a large pan. Cook on medium heat for about 5 minutes, until the onion is tender.
Add the dried mushroom and the hot water they are soaking in to the onion. Bring to a simmer over medium heat. Let simmer 5 minutes
Combine and puree the gravy: In a small bowl, add the cornstach and water (1/2 cup, 1 cup), combine.
Add the cornstarch & water, rosemary, thyme, water (1/2 cup, 1 cup), coconut mylk & vegetable sock to the onion and mushrooms. Stirring constantly, bring to a simmer. Let simmer about 2-3 minutes. Add more water, 2 tbsp at a time, if you would like thinner gravy.
Add the gravy to a blender, or use an immersion blender, and blend until smooth and creamy.
Reheat and serve: Transfer the gravy back to the pan.Taste and adjust seasonings as needed, adding more salt and pepper to taste. Bring the gravy to a boil on medium heat, stirring regularly. Pour in a gravy serving dish and serve.
Cooking with Kids
Cooking for kids?
Gravy is one of kids’ favourites. No adjustments to the recipe are recommended.
Making this recipe with kids?
Ask the child to help by completing step 1 & 3
- Rehydrate the dried mushrooms and prepare the produces
- Combine and puree the gravy: a child can help by combining the cornstarch and water.
Recommended Wine Pairing
Recommended Wine Pairing provided by Willow Park Wines & Spirits
LIVING SKY CURRANT
complex earth tones and tangy berry flavors for those who prefer un-oaked wines.
Region: Perdue, Saskatchewan
Fragrant and floral (lime blossom, acacia honey) with notes of fresh fruit (Muscat grapes, citrus) and passion fruit. Sensual and silky on the palate, delicate acidity (pink grapefruit). Sublime with seafood cocktail, fish and pates
Note: We cannot guarantee any dish is allergen free.