Omg, this gravy is incredible and I’m not even a mushroom lover!
Robby wanted some kind of gravy for his mashed potatoes. I am not even sure how it came to be shiitake mushrooms because we both don’t like mushrooms in general. Well we both absolutely love this gravy, I hope you do too!
Recipe: Makes 2 Cups
- 4 Cups Shiitake Mushrooms
- 2 Bouillon Cube
- 2 Cup Filtered Water
- 1/2 Teaspoon Sea Salt
- 2 Shallot or 1/4 Cup – minced
- 2 Large Clove Garlic – minced
- 1/2 Cup Dry White Wine
- 1/4 Teaspoon of Thyme
- 4 Tablespoons Butter
- 2 Tablespoon Brown Rice Flour (you can use regular flour)
- 1/2 Cup Milk (I used 1%)
Cut off stems of the mushrooms and set aside in a bowl.
Put water, bouillon cube, mushroom stems and salt in a small sauce pan and bring to a boil.
Reduce heat to low and simmer for 30 minutes.
While stem broth is cooking mince mushroom tops and set aside in a bowl.
When stem broth is done, remove from heat and set aside.
Add shallots, thyme and1 tablespoon butter to a sauté pan on medium heat, saute until onions become transparent and soft. Add the garlic and cook until golden. Make sure to stir frequently. (about 6 – 8 minutes)
Add dry white wine and cook until reduced to a syrup.
Add mushrooms and stir until moisture is gone. (about 15 to 20 minutes)
While mushrooms are cooking make a roux in a small sauce pan on med-low heat by melting the butter then whisking in the flour for 2 minutes to cook the flour stirring all the while, then add the milk while whisking.
Strain mushroom stem broth into roux then add mushrooms and stir until it thickens.