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Mushroom Gravy




Source of Recipe


Justine Gaster Sult






Recipe Introduction


This gravy, or sauce, whatever you may call it, goes extremely well with homemade mashed potatoes, or a baked potatoe. It even goes well on a heated veggie burger over rice.





List of Ingredients



• 1/2 lb assorted mushrooms (I ususally use white and shitake) sliced
  
• 2 Tbs. olive oil
  
• 2 cloves garlic, minced finely
  
• 2 Tbs. sweet vermouth, or wine
  
• 1 1/2 cups vegetable broth, or 1 boullion cubes, dissolved in 1 1/2 C boiling water* See Note*
  
• 2 Tbs. corn starch
  
• 1/2 cup cold water
  
• salt and fresh ground pepper to taste
  






Instructions



1. Heat a skillet over medium high heat, add the olive oil, and then mushrooms once oil is shiny and hot
   
2. Stir and cook mushrooms, adding fresh ground pepper and a bit of salt, til liquid is released from mushrooms.
   
3. Add garlic, and stir into mushrooms
   
4. Once garlic is fragrant and begins to brown, add the vermouth, stirring til it's almost completely evaporated.
   
5. Add broth, and bring back to a boil
   
6. Stir corn starch with cold water, and slowly stir into gravy.
   
7. Stir constantly and gently with wooden spoon til mixture thickens
   
8. Serve over potatoes, rice, or even pasta.
   






Final Comments


* Note: You can also use the water in which you boiled your potatoes in. It's full of flavor, and still is useful.