Wild Mushroom Gravy | No-Oil

Wild Mushroom Gravy | No Oil

Details

This savory rich gravy pairs perfectly with any holiday meal or as a base brown sauce for various other applications.
  • Serves: 4 to 5
  • Active Time: 1 hr
  • Total Time: 1 hr
  • Views: 18,307
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Starting the Gravy

• 1 small red or white onion, diced
• 3 cloves garlic, minced
• 3 cups wild mushrooms of choice such as shimiji, trumpets, chanterelles or inoki, cleaned and sliced or diced, if needed
• 3 tbsp dried mushroom powder (dried mushrooms ground in spice grinder)
• 2 tbsp fresh rosemary, minced
• 1 1/2 tbsp fresh thyme, minced
• 1 1/2 cups madeira or marsala wine
• 2 cups vegetable stock
• 1 1/2 tbsp apple cider vinegar
• 2 1/2 tbsp tamari (wheat-free preferred for gluten-free recipe)
• 3 tbsp nutritional yeast
• freshly ground black pepper, to taste

Method

First, prepare your mise en place.

To start the gravy, bring a fry pan to medium–high heat. Add the onions, stirring occasionally. When the onions begin to become translucent and stick, add the garlic and fresh herbs. Cook for 30 seconds or so and add the mushrooms. Stir well for 2 minutes until mixture begins to stick.

Next, add the wine, pouring evenly around the pan and deglaze. Cook for another 4 to 5 minutes until the liquid is reduced by half. Follow by adding the vegetable stock, dried mushroom powder, tamari, vinegar, freshly–ground black pepper and nutritional yeast.

Bring to a simmer and lower heat to medium–low. Allow to simmer an additional 4 minutes before adding the slurry.

Step 2: Preparing the Slurry and Finishing the Gravy

• 3 tbsp Gluten–Free Flour
• 1/2 cup vegetable stock

Method

Make a Slurry by mixing together the Gluten-Free Flour and the vegetable stock. While stirring the hot gravy with a fork or a whisk, slowly add the slurry. This will help prevent lumps.

Simmer an additional 2 minutes, stirring occasionally and then remove from heat.

18 Comments

  • Karin C
    Karin C
    I can't find wild mushrooms. What can I substitute? Thanks!
  • Ken R Rouxbe Staff
    Ken R
    Hi Karin- You can use white button mushrooms or any fresh mushrooms that you can find. ~Ken
  • Marcia S
    Marcia S
    This was absolutely divine! I used baby Bella's. Served it over the garlic mashed potatoes. A KEEPER recipe. Thanks
  • Ena S
    Ena S
    What is the best way to clean the mushrooms?
  • Ena S
    Ena S
    Can I use whole wheat flour instead of the gluten-free one?
  • Eric W Rouxbe Staff
    Eric W
    Yes, you can use whole wheat flour (or most any flour). As is, this recipe is written as a gluten-free preparation.
  • Ena S
    Ena S
    Thanks! and the other question above: What is the best way to clean the mushrooms?
  • Eric W Rouxbe Staff
    Eric W
    If you will use the mushrooms immediately, rinse them quickly in water. If you will not use them right away, then brushing off any debris with a towel or soft brush would be good.
  • Cindy B
    Cindy B
    I almost felt like a real chef when I made this. So delicious, I did not use as much of the madeira, but it still tasted really good. Thanks for this recipe.
  • Kirk B Rouxbe Staff
    Kirk B
    Sounds lovely Cindy! Thanks for sharing and for learning with Rouxbe! All the best, Chef Kirk
  • Jane R
    Jane R
    Is there a really good over the counter stock brand you would recommend when I do not have time to make my own? Thanks!
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Jane - great question! Thank you. So my family has found that all of the brands that Whole Foods carries are good - and they have low sodium options, which is the route we go. If you have a moment, take a peek at my latest Live Event (its archived) from yesterday as I provided some ideas on preparing your own stocks - and the vegetable stock doesn't take too much time. I hope this helps! Chef Kirk
  • Fareen E
    Fareen E
    Hi! I do not consume any alcohol and need to substitute the wine in this recipe. Please advise. note: you have advised on other recipes on substitutions for rice wine or red wine vinegars but I need to get a good understanding of all my options. Thank you. I just want to say that I absolutely love this course and tell anyone and everyone who will listen about it.. Fareen
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Fareen - a really great question! So outside of rice wine or red wine vinegar - I might suggest either vegetable stock or even grape juice - so long as you really reduce either so that your flavor intensifies. All that said, you can also completely omit the alcohol and substitute without altering your flavor profile too dramatically. I look forward to hearing about your results! Thanks for engaging with Rouxbe!!!
  • Stephanie F
    Stephanie F
    I can’t find dried mushrooms (at least in the spice sections at Whole Foods, Publix, etc). Am I looking in the wrong place? Otherwise, what can I use as a substitute since there are already mushrooms in the dish?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Stephanie - Thanks for your question! So if you can't locate dried mushrooms or dried mushroom powder, fresh mushrooms will work really well in this recipe. Also, if you do have dried or fresh mushrooms but can't locate dried mushroom powder, you can either omit or add dried thyme (in addition to the fresh thyme) to create some of that flavor profile that the dried mushroom powder provides. I hope this helps! Thanks for learning with Rouxbe! Chef Kirk
  • Mims E
    Mims E
    can i use oil in this recipe though?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Mims - thanks for your question. So for this particular recipe, we are suggesting that you don't use any oil. The sweating of your onions in a relatively hot pan should provide enough moisture to then add your garlic, herbs and mushrooms. Again, you can certainly use oil if you wish but the recipe comes out lovely without...I hope this helps! Thanks Mims, for cooking with Rouxbe! Chef Kirk

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