Mmmm Mushroom Gravy

What more do you need to say but mmmmmmmm.  Everyone loves gravy, but for the VGF Kitchen, it requires a couple of adjustments.  Firstly, we don’t have access to the roasted meat that is the source of all the pan drippings.  For that the wondrous unctuous onion base is called into action (click here for details on how to make this).  Also called forward is the mighty mushroom – a fabulously meaty and savory gift that adds depth.  Then comes the thickener, traditionally a slurry of wheat flour and water.  This substitution is even easier, with numerous starches available to fill in, such as potato, tapioca, corn and others.  My preference for this application is potato or tapioca, though any veg starch would work.  Just be judicious with adding any thicker you chose, as you can quickly go from too thin to gravy jello.  Add, wait, stir, cook, repeat.  And cook it a bit after the last add to remove any starchy flavor.  There you go…… mmmmm gravy!  Slather on mashed anything, and especially good to drown tofu or shmeat loaf in.

Heat a large, heavy bottom pot on medium-high.  Sautee

• ½ a large sweet onion, such as Walla Walla, diced

When sweated and translucent, add

• 1-2 cloves garlic, minced

Sautee 1 minute or so until fragrant and add

• 1 lb crimini mushrooms (or buttons or portabellas), sliced
• Corse salt & pepper to taste

When the mushrooms have released some of their juices add

• ¼ t garam masala[1]

When the mushrooms are golden add

• 1.5 c unctuous onion base, about 4-5 boiler onions worth
• 1 quart mushroom broth (Pacific makes a good one), reserving a 1/2 c for the slurry

Let come up to a simmer and reduce a little.  Meanwhile, in a jar with a tight fitting lit make a slurry from

• the reserved stock
• 2 T starch, such as potato or tapioca

When the stock has reduced a little, add ½ of the slurry mixture to it, stirring or whisking as you add.  Then wait and add more if a thicker consistency is desired.  Ladle out into a vessel or onto your dish and enjoy!

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[1] This is an Indian spice blend that adds a little somthin’ somthin’ to the gravy that you can’t put your finger on but adds a depth of flavor – I fabulous spice worth having for many reasons.