I have made mushroom gravy before, but I tweaked it and I can honestly say this is the Best Mushroom Gravy. It has a secret ingredient that makes the mushrooms pop in flavor.
- 1/2 c onion, small dice
- 8 oz. cremini mushrooms, whole, remove stems and mince the stems
- 2 tsp garlic, minced
- 1 tsp All-Purpose Seasoning
- 1 tbsp miso paste
- 1-2 c Basic Vegetable Stock – reserve 1c for slurry
- 2 tsp porcini mushroom powder
- 1 tbsp cornstarch
Note: Remove the stems of the mushrooms and mince. Slice the caps. Those will be added in another step.
In a large skillet sauté onion, minced mushrooms stems and All-Purpose Seasoning . Cook over medium heat until the onions are translucent. Add garlic to skillet and cook the garlic until it is fragrant. Deglaze the pan with vegetable stock as needed.
Note: The porcini powder is made by grinding dried porcini mushrooms into a powder.
Mix together 1 c of vegetable broth with cornstarch and porcini mushroom powder to make a slurry. Set aside.
Add the remaining vegetable broth and miso paste to the mushrooms in the skillet. Bring to a simmer.
Turn heat off and add slurry. Stir gravy until has thickened.
Serve. Eat. Enjoy.