Holiday Gravy

• 10 whole mushrooms, portabello baby bellas
• 16 ounces potatoes 2 each, divided (ruset preferred)
• 2 each carrots cut into small chunks
• 1 stalk celery cut into chunks
• 1 large onions cut into eights
• 2 cloves garlic smashed
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 each parsley sprigs fresh
• 1 teaspoon thyme dried, or 3 sprigs fresh thyme
• 2 each rosemary sprigs fresh
• 1/2 teaspoon marjoram dried
• 1 teaspoon sage dried and rubbed

1. Preheat oven to 400F (200C).
2. Quarter 1 potato and place in large Dutch oven with mushrooms, carrots, celery, onion and garlic.
3. Toss with olive oil.
4. Roast 30 minutes, tossing every 15 minutes, or until vegetables are brown around edges.
5. Transfer baking dish on top and stove and stir in tomato paste, and 6 cups of water.
6. Add more water if necessary.
7. Add fresh herb sprigs, and bring to a boil.
8. Simmer, uncovered 30 minutes.
9. Let Stand 5 min.
10. Strain liquid (you should have 3 to 4 cups), and discrad solids.
11. Peel remaining potato, and cut into small cubes.
12. Return broth to pot with potato, and season with sea salt and cayenne pepper to taste.
13. Simmer uncovered 30 minutes, or until liquid is reduced to 2 1/2 cups.
14. Blend liquid with potato in blender or using immersion blender.
15. Strain gravy through sieve or fine-meshed strainer.
16. Season with salt and peper if needed again.
17. Reheat before serving if necessary.

mushrooms, potatoes, carrots, celery, onions, garlic smashed, olive oil, tomato paste, parsley, thyme, rosemary, marjoram dried, sage

Taken from recipeland.com/recipe/v/holiday-gravy-54578 (may not work)