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Mushroom Gravy

8

  • Prep Time10 min
  • Total Time25 min
  • Makes2 1/2 cups
A bowl of miso mashed potatoes with a spoon in them on a pink tablecloth

(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.

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