Mushroom Gravy with Sherry and Thyme
- Makes: 12 servings
- Yield: 3 cups
- Hands On 20 mins
- Total Time 45 mins
This ridiculously flavorful vegetarian gravy will satisfy even the heartiest meat-eaters. Along with sherry and tomato paste, dried porcini mushrooms (available in the produce sections of large supermarkets) replicate the savory flavor of drippings.
medium onion, chopped
cloves garlic, finely chopped
dried porcini mushrooms (about 1/2 cup)
large thyme sprigs
Freshly ground black pepper
- In a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add onion; cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic; cook 1 minute more. Add tomato paste; cook, stirring until color deepens, about 2 minutes. Add sherry; bring to a boil. Reduce heat and simmer until reduced slightly, about 3 minutes. Add broth, dried mushrooms and thyme sprigs; bring to a boil. Simmer 30 minutes. Strain through a fine-mesh sieve into a bowl, pressing on solids (discard solids). Do not wash pan.
- Melt remaining 6 tablespoons butter in the same saucepan over medium heat. Add flour; cook, whisking, 1 to 2 minutes (don't let flour brown). Add about 1/2 cup of the hot broth, whisking to blend. Add remaining broth a bit at a time, whisking until mixture is smooth. Season with pepper.
(Mushroom Gravy with Sherry and Thyme)Servings Per Recipe 12, Riboflavin (mg) 0, carb. (g) 6, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Folate (µg) 9, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 0, sodium (mg) 339, sugar (g) 2, Potassium (mg) 54, pro. (g) 1, calcium (mg) 8, cal. (kcal) 111, vit. A (IU) 425, iron (mg) 0, Fat, total (g) 8, vit. C (mg) 1, chol. (mg) 20, Thiamin (mg) 0, sat. fat (g) 5