This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: Additional Online Content


Mushroom Gravy

Courtesy of Ann Esselstyn


Ann Esselstyn

Mushroom Gravy

 

1 onion, chopped

2 1/2 to 3 cups water, white wine or vegetable broth, divided use

2-3 cloves garlic, minced

1 pound mushrooms, sliced

1 tablespoon miso paste

2 tablespoons whole-wheat flour

black pepper

 

Note: Low-sodium tamari or Braggs Liquid Aminos can be substituted for miso paste. Vegetable broth can be used in place of water for more flavor.

 

1. Cook onion on medium heat in a heavy pan in a small amount of water, wine or broth, adding more liquid as necessary. Allow the onion to brown slightly, then scrape the pan, add a little more liquid and let them continue to brown, watching carefully so onions don’t burn.

2. Add garlic, sliced mushrooms and continue cooking until the mushrooms are soft. Add vegetable broth, wine or water as necessary to keep them from burning.

3. Add 1 cup of liquid, stir and continue cooking.

4. Mix miso paste and flour in remaining cup of liquid, stir, then add to the mushrooms and stir again.

5. Continue cooking until the gravy thickens. Add pepper to taste. Put on low and keep warm until serving.

For thicker gravy add more flour mixed with a little broth or water.


Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association