Thursday, December 28, 2017

Mushroom Gravy

Yield: 1 cup

2 tbsp olive oil
1 tbsp shallot, minced
3 cups white or crimini mushrooms, quartered
1 tbsp arrowroot powder
1 cup vegetable stock
1 tsp thyme (dried or fresh)
salt and pepper

1. In a large skillet, heat olive oil over medium-high heat.
2. Add the shallot and mushroom and cook for 5 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.
3. Stir in the arrowroot powder with a whisk and reduce heat to medium. Cook for another minute or two.
4. Slowly add vegetable stock while whisking to avoid clumps. Bring to a boil, then reduce heat to medium-low and let simmer until sauce reaches desired thickness, about 5 to10 minutes. If it appears too thin, add a touch more arrowroot powder and whisk. If it is too thick, add more stock.
5. Season with thyme and salt and pepper to taste.
6. Store leftovers in the fridge in an air-tight container for up to a few days.


https://minimalistbaker.com/cauliflower-mashed-potatoes-with-mushroom-gravy/

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