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Mushroom Gravy With Red Wine
At a Glance
- Prep
- 5 minutes
- Cook
- 30 minutes
- Yield
- about 2 cups gravy
- Estimated portions
- 18
Categories
- Sauce / Condiment
Cuisine
- American
Difficulty
- Easy
Dietary
- Egg-free
- Low-sugar
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Wheat
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Estimated 18 portions of approximately 60 ml, based on ingredient amounts before cooking. Actual yield may vary.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A very simple brown gravy that goes great with any meat or mash. Made with vegetable stock, mushrooms and red wine.
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Ingredients
- 4 tablespoons unsalted butter
- 2 cups thinly sliced mushrooms (8 ounces)
- 1/4 cup flour
- 1 1/2 cups vegetable stock
- 1/4 cup dry red wine
- 2 tablespoons tamari soy sauce
- Fresh ground black pepper to taste
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Instructions
Melt the butter in a medium-size saucepan over medium heat.
Add the mushrooms and sauté until brown, about 7 minutes.
Stir in the flour; it will become very pasty.
Cook this roux for 2 minutes, stirring constantly - It will stick to the bottom of the pan a little bit; that's okay.
Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
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