Mushroom Gravy
6
- Prep Time10 mins
- Total Time25 mins
- Makes2 1/2 cups
(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)
This perfectly-seasoned, silky gravy is the ideal topper for your mash this Thanksgiving.
Ingredients
2 cups mushroom broth
1 14-g pkg dried porcini mushrooms, finely chopped
1/4 cup sherry, or
apera
1 tsp Dijon mustard
1 tsp fresh thyme leaves
1/2 tsp white miso, or
low-sodium soy sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup unsalted butter
1/4 cup all-purpose flour
Instructions
Combine broth with dried mushrooms in a large measuring cup. Set aside until mushrooms are rehydrated, about 15 min. Whisk in sherry, Dijon, thyme, miso, and onion and garlic powders.
Melt butter in a medium saucepan over medium-high. Evenly sprinkle flour overtop. Whisk constantly until mixture foams and smells nutty, about 1 min.
Reduce heat to medium. While whisking constantly, gradually pour in broth mixture. Boil, whisking constantly, until mixture thickens to a gravy consistency, 2 to 4 min. Season with pepper.
