Savory Mushroom Gravy
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Savory Mushroom Gravy
Mushrooms add wonderful savor and texture to virtually any savory meal. This recipe singles out the juices of steam-cooked mushrooms to serve as a gravy, such as for Loaded Mashed Potatoes. The thin broth can be thickened with mashed potato or avocado.
Ingredients:
- Mushrooms
- Thickener for Gravy: Potatoes (or a scoop of Loaded Mashed Potatoes) or Avocado
- Salt
Instructions:
Dice mushrooms as desired and place in small pot or sauté pan. If you plan to remove the mushrooms from the finished broth, cut into larger pieces (halves or quarters) so they are easier to scoop out after cooking. If you plan to leave the mushrooms in for a chunky broth, dice mushrooms small. Dice potatoes into 1-inch-ish chunks and add to pan. Add some water, cover, and boil/steam until mushrooms (and potatoes) poke through easily with a fork (about 5-7 minutes). Remove mushrooms, if desired, then lightly mash the potatoes into the broth to thicken it – alternatively, mashed avocado or a scoop of Mashed Potatoes can be used to thicken the broth, or the broth can be served thin. Salt to taste and serve.