This Shiitake Mushroom Gravy is incredibly flavorful and I’m not even a mushroom lover! It’s the perfect substitute of the vegetarian for any holiday meal.
Robby wanted af gravy for his mashed potatoes on Thanksgiving. I’m not sure how it came to be a shiitake mushroom gravy because we both don’t like mushrooms in general. A while ago, a friend of mine made a dish with shiitake mushrooms and I actually liked it. I asked her how she cooked them and she said she cooked them until all the moisture was gone. So that’s what I did here and that is why we like it so much.
We both absolutely love this gravy, I hope you do too!
Shiitake Mushroom Gravy Recipe:
Makes about 2 cups
Ingredients
- 4 Cups Shiitake Mushrooms
- 2 Bouillon Cube
- 2 Cup Filtered Water
- 1/2 Teaspoon Sea Salt - or to taste
- 2 Shallot or 1/4 Cup - minced
- 2 Large Clove Garlic - minced
- 1/2 Cup Dry White Wine
- 1/4 Teaspoon Thyme
- 4 Tablespoons Butter
- 2 Tablespoon White Rice Flour you can use regular flour
- 1/2 Cup Milk or Half and Half I used 1%
Instructions
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Cut off the mushroom stems and set aside in a bowl.
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Add water, bouillon cubes, mushroom stems and salt in a medium sauce pan and bring to a boil.
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Reduce heat to low and simmer for 30 minutes.
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When stem broth is done, remove from heat and set aside.
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While stem broth is cooking mince mushroom tops.
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Add shallots, thyme and 1 tablespoon of butter to a sauté pan on medium heat.
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Saute until shallots become transparent and soft.
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Add the garlic and cook until golden. Make sure to stir frequently.
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Add dry white wine and cook until reduced to a syrup.
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Add mushrooms and stir until moisture is gone. (about 20 minutes or longer)
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While mushrooms are cooking, make a roux in a medium sauce pan on medium-low heat by melting the butter then whisking in the flour.
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Stirring all the while, then add the milk while whisking.
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Strain mushroom stem broth into roux then add mushrooms and stir until it thickens.
