Ultra Umami Mushroom Gravy
The reward at the end of this simple recipe is a luxurious, umami-packed, ultra thick mushroom gravy perfect for pasta, potatoes, biscuits and so much more!
Ingredients
- 16 oz white mushrooms (or other desired varieties)
- 1 medium yellow onion (about 2 cups diced)
- 1/4 cup salted butter
- 1 tsp red chile flakes (crushed red pepper)
- 1 tsp onion powder
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp fish sauce
- 2/3 cup chicken or vegetable broth
- 1 tbsp cornstarch
- 1/4 cup water
- salt to taste
Instructions
- Thinly slice mushrooms and roughly dice onion.
- Melt butter in a pan over medium heat. Add onions and cook for 5-6 minutes, or until starting to turn translucent, stirring often.
- Add mushrooms and stir. Cook for 13-15 minutes until the mushrooms are broken down and the liquid has evaporated, stirring occasionally.
- Add chile flakes, onion powder, and a pinch of salt. Stir to combine.
- Add rice wine vinegar, soy sauce and fish sauce. Cook until the liquid has evaporated again, about 5-6 minutes.
- In a small separate bowl, whisk together chicken broth and corn starch to make a slurry. Add slurry to mushroom mixture and cook until thickened, about 3 minutes more.
- Turn off heat. Add mushroom mixture and water to a blender or food processor. Blend until smooth. Add salt if necessary.