This is an adapted version of a great mushroom gravy recipe from Epicurious.com. It’s a bit time-intensive (about an hour), so I’ve made some changes and expanded the amount of gravy you get after all the work. It’s worth it – we prefer it to meat gravy, especially for poutine.

Ingredients

• 1 1/2 pounds of baby portobello mushrooms
• 6 cloves garlic, minced
• 3 tablespoons unsalted butter
• 2 yellow onions, chopped fine or food processed
• 1 tablespoon light soy sauce
• 1/2 cup red wine
• 1 tablespoon balsamic vinegar
• 2 tablespoons cornstarch dissolved in 3 cups of cold water
• 1/2 teaspoon sugar
• 3-4 tablespoons of chopped fresh Italian parsley
• sea salt and pepper

Directions

1. Clean and slice the mushrooms.
2. Cook the garlic and onions in the butter over medium-low heat until onions are translucent and tender.
3. Add the mushrooms and soy sauce, turn up the heat to boil, and cook until all the liquid from the mushrooms is evaporated.
4. Add the wine and balsamic vinegar and cook until the liquid is evaporated.
5. Add the corn starch and water mixture and simmer for 3 minutes.
6. Stir in parsley and season with sea salt and pepper.

The gravy can be made ahead of time and reheated with 1/2 cup of extra water.

Posted by: danar