Groovy Mushroom Gravy
This Holiday Season, let's lighten up a bit and try not to do ourselves in.
6 cups of vegetable or turkey stock
4 tbs. olive oil
2 cups washed and thinly sliced mushrooms. Use the stems too.
1 finely chopped onion
1 carrot, grated
1 stalk of celery, minced
1 bay leaf
¼ cup mushroom soy sauce (found in all Asian groceries.)
1 cup dry, not sweet red wine
1-can tomato concentrate
In a non-corrosive stockpot add the oil and turn the fire to medium high. Add the onion, carrot, celery, bay leaf and mushrooms. Sauté for three minutes.
Add the vegetable stock, tomato concentrate, mushroom soy, and red wine. Let the liquid boil for five minutes.
During that time prepare cornstarch slurry: equal parts water to cornstarch mixed well. Put the water and cornstarch in a lidded jar and shake to mix if you don?t want to get messy fingers.
Bring the mixture to a boil then slowly pour in the slurry at little at a time to stock to thicken.
Whisk constantly at first then use a wooden spoon to reach the corners of the pot.
Cool, cover, and refrigerate.
Ground up flax seeds make an excellent thickening agent for soups, sauces, breading, and coatings.
Use your coffee grinder to pulverize the omega three rich flax seeds.
Arrowroot makes a lousy gravy-thickening agent. Some people find the texture offensive.