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Ultra Umami Mushroom Gravy

Ultra Umami Mushroom Gravy

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The perfect dressing for pasta, potatoes, biscuits and so much more, this Ultra Umami Mushroom Gravy packs in a supreme savory punch.

Mushrooms. I’m not that into them. It’s probably a texture thing for me, because I pretty much always avoid eating them. But I’ve been forced to concede that I DO love mushroom flavor once you break those suckers down into something more palatable. Mix them with soy and fish sauce and it’s a decadent, savory punch straight to the dome. The only way to describe this mushroom sauce / mushroom gravy is “total umami bomb” and it makes almost everything delicious.

One of the great things about this recipe is that it’s made of pantry staples. If fish sauce and rice wine vinegar aren’t things you typically have in your pantry, scoop up a bottle of each and they will last you a lifetime. The other great thing about this recipe is that it’s incredibly cheap. You can concoct something awesome out of the very cheapest mushrooms at the grocery store- but if you’re feeling more ambitious, mix and match mushrooms for different flavors!

mushroom-sauce-used-as-pasta-sauce-with-egg-noodles

Once you’ve made your umami mushroom sauce, what can you do with it? I am of the belief that it’s appropriate on pretty much anything pasta sauce or gravy would be. I especially like to put it on pasta and mashed potatoes, but it also goes great over biscuits, chicken, tacos, pork chops, tortilla chips, asparagus, meatballs…the list goes on and on. It’s even great over Swedish Rye Bread (although I know my mom is rolling over at the idea of having it with anything besides Swedish gravy!)

I can confirm that you can keep this recipe covered in the fridge for up to three days. It’s not that it goes bad right after that magical time, it’s just that I have never gotten it to last longer than that! Once it’s made, it’s very easy to find excuses to eat it- sometimes just by the spoonful!

Made as is, this recipe is quite thick and concentrated. Because of this, it is admittedly not the most ultra-pourable mushroom gravy. Feel free to add water or chicken broth after the final blending step until it reaches your desired consistency.

This recipe is indeed a repost, so if you’ve been here before and things look different, never fear! Those terrible old photos were haunting this blog – it was the second recipe I ever published – and I needed them replaced! The recipe remains exactly the same, except I doubled everything and adjusted for time. It’s just too delicious to make a smaller amount.

Looking for other amazingly versatile sauce recipes? Try my Hatch Chile Horsey Sauce, Kaffir Basil Pesto, New Mexico Red Chile Sauce  or Cuban Mojo recipes!

Ultra Umami Mushroom Gravy

The perfect dressing for pasta, potatoes, biscuits and so much more, this Ultra Umami Mushroom Gravy packs in a supreme savory punch.

Total Time 45 minutes
Servings 3 cups

Ingredients

  • 16 oz white mushrooms
  • 1/4 cup salted butter
  • 1 medium yellow onion (about 2 cups diced)
  • 1 tsp red chile flakes (crushed red pepper)
  • 1 tsp onion powder
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 2/3 cup chicken broth
  • 1 tbsp cornstarch
  • 1/4 cup water
  • salt to taste

Instructions

  1. Thinly slice mushrooms and roughly dice onions.

  2. Melt butter in a pan over medium heat. Add onions and cook for 5-6 minutes or until starting to turn translucent, stirring often.

  3. Add mushrooms and stir. Cook for about 13-15 minutes until mushrooms are broken down and the liquid has evaporated, stirring occasionally

  4. Add a pinch of salt, crushed red pepper and onion powder. Stir to combine.

  5. Add rice wine vinegar, soy sauce, and fish sauce. Cook until liquid has evaporated again, about 5-6 more minutes.

  6. In a small separate bowl, whisk together chicken broth and corn starch to make a slurry. Add slurry to mushroom mixture and cook until thickened, about 3 minutes

  7. Turn off heat. Add mushroom mixture and water to a blender or food processor. Blend until smooth. Add salt if necessary.

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