Recipe Station

Now that we've whetted your appetite, take a look at what you'll need to make this scrumptious gravy.

Ingredients To Gather: 

• onions (at least one)

• mushrooms (portabella or baby bella are best)

• about 4 Tbsp butter (olive oil would probably work, but I've never tried)

• 1/4 cup flour

• 1/2 cup sherry or marsala (other flavored liquids would work, but these have the best flavor here)

• 2 – 4 cups liquid (ideally vegetable broth)

The Step By Step Directions To Follow: 

1. Fry the onions in a little butter or olive oil on high to medium high heat. We want really nice brown bits to give the gravy that great roasted taste. Obviously avoid burning them. Onions have quite a bit of liquid inside them, so they can take a pretty high heat, but once they start turning brown, pay more attention and stir more often to minimize the chance of burning.

2. Add the garlic when the onions are close to done. Garlic burns easily on high heat, so this is when you want to turn down the heat to medium or medium low.

3. Add the mushrooms. They'll have a decent amount of liquid in them from the washing, so we want to cook them slowly to draw it out nicely for the sauce. This time I ended up adding one box of mushrooms first, then chopping and adding the second. This led to a nice gradation from totally cooked mushroom bits to fairly solid mushroom slices. If I weren't so lazy I might have cooked them longer, for a smoother gravy, but a few slices are nice too.

4. After the mushrooms have cooked down a little, add the thyme and paprika. I tend to sprinkle, mix, smell or taste, and repeat the process until I'm happy.

Finished!
By now you're probably daydreaming about your mouthwatering holiday feast. You are going to love this vegetarian mushroom gravy recipe and how easy it is to prepare for your next Thanksgiving or Christmas gathering.

Let Us Know How It Turned Out!

Article Source: Instructables