Miso Mushroom Pan Gravy
Yields 5 cups
4 oz dehydrated porcini mushrooms
2 cups warm water, for dehydrated mushrooms
4 cups vegetable/ mushroom stock
1 tbsp oil
1 cup onion, diced
1 cup celery, diced
5 cloves garlic, minced
1 cup button mushrooms, finely chopped
8 tbsp butter
8 tbsp flour or 4 tbsp of cornstarch
2 tbsp tamari, gluten-free or soy sauce
2 tbsp miso
½ cup white wine (optional)
6 tbsp coconut milk
1 tsp poultry seasoning
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp ground sage
1 sprig fresh rosemary (optional)
Sea salt & pepper TT
Add 2 cups of warm water to the dried porcini mushrooms, cover and set aside for 25-30 minutes. Strain the porcini mushrooms, saving both the mushrooms and the liquid.
Warm a skillet or saucepan with 1 tbsp of oil over medium heat. Sauté onions, celery, garlic, until onions become translucent and soften. Add onion powder, garlic powder, poultry seasoning, sage, smoked paprika and thyme. Sauté for 2 minutes and deglaze with white wine (optional).
Once wine has reduced add butter, once melted add the flour. Continue stirring until the flour and butter lightly brown, forming a roux.
Begin by gradually adding 2 cups mushroom stock to the roux, whisk continuously to avoid lumps. Next, add a little vegetable stock. As gravy thickens and starts to bubble, slowly add the rest of the vegetable stock. (If you are making this recipe gluten free, add 2 cups mushroom stock to saucepan, and let simmer. Mix your cornstarch with 4 tbsp of vegetable stock until smooth. Then whisk it into the saucepan. Once it starts to thicken, slowly add the rest of the vegetable stock)
Once all the stock has been added, add coconut milk, miso, rosemary, tamari and whisk well. Chop up the rehydrated porcinis and add back into the gravy. Allow to simmer for 3-5 minutes, season and serve.
We always make extra and pick up black sheep vegan cheeze. Then we hand cut fries for poutines later in the week. The gravy can be frozen if you make extra.
Roux - a mixture of equal parts flour and butter, used to thicken soups and sauces. There are 3 types of roux, white, blonde and brown. The longer it cooks, the darker the roux becomes as the flour caramelizes.