mushroom broth/mushroom gravy

Finally, a recipe without sugar!  

 I use this basic method for probably about 20 different applications.   This mushroom broth goes into soup, gravies, and forms the base for a bunch of different casseroles.    You can also tweak the seasonings for a delicious Asian mushroom broth with soy and ginger.   I buy dried mushrooms in bulk from Bill's Imported Foods ($5 for enough to make this recipe about 6 times)  I've found big containers of them at Costco for cheap, too.  Any dried mushroom will work, but the regular old button mushrooms are my favorite.   I find this is far easier and more cost effective than having veggie broth around, because I can make exactly the amount I need for a fraction of the price, and I always have all these things on hand.

I always eyeball it, myself, but these measurements should work fine.

Here's how you do it.



2 1/2 cups cool water
1/2 cup dried mushrooms (or two good fistfuls)
1 bay leaf
1 crushed garlic clove or 1/4 tsp garlic powder
1/2 tsp dried bouquet garni (or poultry seasoning, or a good pinch each of thyme, rosemary, sage and savory)
1/4 tsp salt
bunch of grind of black pepper
2 tbl white wine (optional)

Combine the above ingredients in microwave safe container with some room at the top so it won't boil over.  Microwave for about 6 minutes, and let sit for another 8 so the mushrooms hydrate.

Strain out the mushrooms and seasonings.  Now you have mushroom broth!  You can chop and add the mushrooms into the dish, or save them, or discard them.  

For gravy, you'll need:
1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely chopped onion or shallot
1/4 cup white wine
2 tablespoons sour cream, heavy cream or half and half (or veggie equivalent)
salt, pepper
Bouquet garni or poultry seasoning to taste
probably a cup and a half of the broth

To turn this into gravy, saute 1/2 cup finely chopped shallots or sweet onion in 1 tablespoon butter and 1 tablespoon oil.   When they are beautifully translucent and just starting to brown, add 2 tablespoons flour, and cook for several minutes.   Add 1/4 cup white wine, and scrape the bits off the bottom of the pan.  Whisk in your still warm mushroom broth- one cup to start.   If you have an immersion blender, this is the time to use it.   You won't have to be careful, and you won't get lumps.   Once you get your mushroom broth incorporated and the gravy is the consistency you want, check for seasoning and add your dairy.   You're going to need more salt and pepper, for sure.  Don't be afraid to doctor it to your taste. You can also fold back in your reserved chopped mushrooms.   If you are using an immersion blender, it's going to chop the shit out the mushrooms, which we rather like.

You can serve this over mashed potatoes, or our favorite, celery root.

You can also use this basic method and substitute it for any canned "cream of" soup in any casserole recipe, and really, you should.   I'm pretty sure they make that shit out of wall paste and chemicals.  Yuck.  Together, we can reclaim the Midwestern tradition of hotdish with 100% less gross, and 100% more food in our food.

To make an version of this suitable for Asian soups, add 1 clove more garlic, 1 inch of fresh ginger, 2 tbls soy sauce, and omit the herbs except the bay leaf.   I've also added 1 whole clove and 1 half a star anise to good effect. I also often use cayenne.