Porcini Mushroom Gravy
Overview:
INGREDIENTS:
Preparation:
Rehydrate the dried porcini mushrooms in 1 cup of hot water for about 15 minutes.
In a medium saucepan, heat olive oil over medium heat. Sauté shallots until caramelized, about 5 minutes. Add garlic and sauté for 2 more minutes.
If using, add sliced cremini mushrooms and cook until browned.
Deglaze the pan with 1/2 cup of red wine, then add the vegetable broth. Simmer until the gravy begins to thicken, approximately 15 minutes.
Remove the porcini mushrooms from the water, chop finely, and add to the pan.
In a separate bowl, mix the reserved porcini water with miso paste and flour until dissolved. Add this mixture to the pan.
Add fresh thyme, salt, and pepper. Simmer for an additional 5 minutes.
Stir in the remaining red wine and simmer for 1-2 minutes to cook off the alcohol.
For a smoother gravy, blend in a blender until desired consistency is achieved.
Taste and adjust seasoning as needed. If the gravy is too thick, thin with plant milk or additional broth.
Serve the gravy with a dinner. Recommended over mashed potatoes.
Where Can I Buy Porcini Mushroom?
Great question – check out our marketplace where you can buy porcini mushrooms directly from foragers and cultivators.
Read more here about porcini mushrooms.
What are Porcini Mushrooms?
Porcini mushrooms, known for their robust flavor and meaty texture, are a variety of wild edible mushrooms. They are highly prized in culinary circles for their rich, earthy, and somewhat nutty flavor. Porcini mushrooms, often found in wooded areas in both Europe and North America, are a favorite in Italian cuisine but are used worldwide in a variety of dishes.
What do Porcini Mushrooms Taste Like?
The taste of porcini mushrooms is distinctively nutty and earthy, with a deep umami flavor that enriches any dish. Their rich and woodsy taste is often described as more intense than other mushroom varieties, making them a sought-after ingredient for adding depth and complexity to recipes, especially in gravies, sauces, and risottos.
