The Never-Enough-Mushroom Vegetarian Gravy
- 3 tablespoons olive oil
- 2 large onions, chopped
- 1 -2 garlic clove, minced (optional)
- 2 lbs white button mushrooms, sliced
- 8 ounces portabella mushrooms, sliced
- 1 cup white wine
- 1 teaspoon salt
- ground black pepper, to taste
- 1 bay leaf (optional)
- Heat the oil in a 5 quart pot on medium heat. Add the onions and saute until caramelized, about 20-30 minutes, stirring and scraping the bottom of the pot occasionally.
- Add garlic, if using, and saute 2 minutes, or until softened.
- Pour in 5 cups water, bring to a boil, reduce heat and simmer 30 minutes.
- Blend with an immersion blender (or in blender or food processor, in batches).
- Add the mushrooms, wine, salt, pepper, bay leaf and 2 cups water. Bring to a boil, occasionally pushing the mushrooms into the liquid. Reduce heat and simmer 45-60 minutes, or until of desired thickness.
- Remove bay leaf and adjust seasoning, if necessary.
- Note: I added some rehydrated wild mushrooms, and used the soaking liquid as part of the water. I also added some fresh chopped thyme before serving.
olive oil, onions, garlic, white button mushrooms, portabella mushrooms, white wine, salt, ground black pepper, bay leaf
Taken from www.food.com/recipe/the-never-enough-mushroom-vegetarian-gravy-267825 (may not work)