"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mushroom Gravy Recipe

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This recipe for Mushroom Gravy, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, May 5, 2008


1 lb. mixed fresh white & exotic mushrooms such as cremini, oyster, or shitake (discard shitake stems)
4 large garlic cloves, minced
2 Tbsp. unsalted butter
1 onion, chopped fine
1 Tbsp. soy sauce
1/2 c. dry red wine
1 Tbsp. balsamic vinegar
1 Tbsp. cornstarch, dissolved in 1 1/2 c. cold water
1/2 tsp. sugar
2 Tbsp. finely chopped fresh parsley

Slice mushrooms in a 10" heavy non-stick skillet. Cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook stirring, until softened. Add mushrooms and soy sauce and saute mixture over moderately high heat, stirring until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and vinegar and boil until liquid is evaporated. Stir in cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made one day ahead and chilled, covered.
Serve gravy spooned over mashed potatoes and/or steak or chicken.




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