I had so many requests to upload this recipe which I had previously published on my old blog The Clean Dish – here we go!
This Wild Mushroom Gravy with Red Wine has a creamy, thick texture and bursts with flavor! Pour this gravy over your garlic mashed potatoes or serve it with nut loaf, I’ll guarantee you’ll come back for seconds – enjoy!
Wild Mushroom Gravy with Red Wine
Prep Time: 10 minutes
Cook Time: 15 minutes
2 tablespoon oil
1 cup chopped white onion
8 ounces mushrooms, sliced or chopped (I used Porcini, Shiitake, Oyster Mushrooms)
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
¼ cup red wine
2 cups vegetable broth
3 tablespoons organic soy sauce
2 tablespoons tapioca flour
¼ teaspoon ground black pepper
salt, to taste
Heat oil in a large skillet over medium-high heat, then add onion and cook for 3 to 4 minutes or until translucent.
Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant. Add wine and cook 1 minute, stirring constantly. Stir in broth and bring to a simmer.
In a small bowl, whisk together soy sauce and tapioca flour to form a thick paste. Add mixture to the skillet, whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook 2 minutes, stirring constantly. Add pepper and serve gravy hot.
Adapted from Whole Foods Market