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Mushroom Gravy

Maybe one day I'll buy a gravy boat.

This stuff is pure gold. I think I found this recipe the very first time I prepared Thanksgiving dinner, in college. It's the only Thanksgiving recipe I've kept from year to year. Everyone who's tried it has loved it (or at least pretended to), and many have asked for the recipe and/or asked me to make it again. Seriously, if you have any interest whatsoever in mushroom gravy, look no further. This is your recipe.

I usually use a combination of white and cremini mushrooms. The original recipe suggests using a mixture of exotic mushrooms. I've tried various sorts over the years and they're good, but it's also so good with your standard (cheap) mushrooms that I don't think it's necessary to splurge on the mushrooms. The only kind I haven't liked in it were shiitakes. They were too tough and stayed chewy in the final product. 

Not quite doubled, but these quantities are slightly more generous than the recipe calls for.

When the balsamic vinegar and red wine start reducing, your nose will be in heaven.

This gravy is excellent on your Thanksgiving standards. It is great over open-faced baked tofu or turkey sandwiches with swiss cheese melted on top. (These were my efforts to recreate the "Turkey Mushroom Madness" from the Autumn Cafe in Oneonta, NY, which I used to frequent as a counselor at music camp. It did the trick.) It is great heated and poured into the center of a bowl of hummus, and then eaten with pita. I have also thinned the leftovers with vegetable stock and made it into a pasta sauce for gnocchi, and I think it could be repurposed into a soup if I had the confidence to mess with soup recipes.

Are you convinced yet? If this blog had smell-o-vision, you would be on your way to the store to get mushrooms by now.


The Recipe:
1 pound mixed mushrooms, sliced
4 garlic cloves, minced
2 tb butter
1 onion, chopped
1 tb soy sauce
1/2 c dry red wine
1 tb balsamic vinegar
1 tb cornstarch dissolved in 1 1/2 cups cold water
1/2 tsp sugar
2 tb parsley, chopped
  • Cook onion and garlic in butter over medium-high heat, stirring, until softened
  • Add mushrooms and soy sauce and cook, stirring, until mushroom liquid has evaporated
  • Add wine and vinegar and boil until liquid has evaporated
  • Add cornstarch mixture and sugar, stirring as it comes to a boil and thickens, about 2 minutes
  • Turn off heat, and add parsley and salt and pepper to taste


The Verdict:
Overall grade: A+
Overall reason: You will want to bottle the aroma. It's like nothing else.
Time to prepare: 1/2 hour
Husband quote: "Yum" (this from the guy who claims not to like mushrooms)
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