|
The
Wisconsin Mycological Society | Mushroom
Gravy with Noodles
From George Egger, via the Internet
1
lb. fresh mushrooms (I usually use a mixture of oysters and maitake, but
pretty
much whatever you have works fine), coarsely chopped
1 large onion, chopped
about a cup each of dry wine and stock (again, whatever kinds you have is
fine)
1 tbsp of brown sugar (or use a sweet wine and leave out the sugar)
several tbsp. oyster sauce
1/4 cup flour
1 tbsp. each butter and olive
oil
Salt and pepper to taste
Heat a tablespoon each butter and olive
oil in a large non-stick skillet (or
a wok) over high heat. Add onion and
cook until it begins to brown. Add
mushrooms and keep stirring until they
just begin to cook (the volume in the
skillet will decrease quite a bit) but
BEFORE a lot of juice begins coming
off. Add flour, and immediately mix well.
Continue cooking until the
mushrooms are done—the flour will coat the
mushrooms and get pretty pasty
but it works out—trust me on this! Add
dry wine and stock, brown sugar and
oyster sauce. Stir well—the mixture
will thicken. Add more stock if needed
(probably!) to produce a gravy consistency.
Reduce heat to simmer, taste and
add salt/pepper if needed. Simmer for another
ten minutes, stirring
frequently to prevent burning. Serve over noodles, toast,
potato pancakes,
or whatever you might need a gravy for. This gravy freezes
extremely well—I
put it up in pint freezer containers whenever I have
surplus mushrooms, and
pull one out for all kinds of quick meals. In particular,
whenever a recipe calls for (heaven
help us!) a can of mushroom soup!!! Or,
while the mixture is simmering, you
can add a generous shot of Worcestershire
sauce and about four cakes of
cream cheese (I use the fat-free version, and
defy you to tell from the
taste) and stir well until it melts in. Cool, and
you have a truly wonderful
mushroom spread.
| |
