Mushroom-Miso-Mustard Gravy from crescent dragon ****

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  • 2 tbsp of butter
  • 2 tbsp olive oil
  • 1/4 medium onion, finely chopped
  • 2 cups sliced mushroom caps (about 1/3 pound) or more
  • 3 1/2 cups vegetable stock
  • 3/4 cup dry white wine
  • 2 cloves garlic, peeled and quartered
  • 1/4 cup unbleached all-purpose flour
  • 1 tablespoon golden miso (sweet white miso)
  • 1 tablespoon dark miso (traditional red miso)
    -or- 2 tbsp white miso
  • 2 tablespoons nutritional yeast (see tips, below)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/2 tsp thyme
  • 1/4 tsp sage
  • 1 tbsp soy sauce
  • 1 tsp worchestshire sauce
  • 1 tbsp marsala
  • 2 tbsp minced parsley

1. Melt the butter and olive oil together in a large skillet, over medium heat for about 1 minute. Add the onion and sauté, stirring often, for about 4 minutes, or until the onion begins to soften add the garlic. Raise the heat slightly and add the mushroom caps. Continue cooking, stirring often, for 5 to 6 minutes more.

2. Pour the vegetable stock into a medium saucepan or Dutch oven, preferably nonstick, and warm over medium-low heat.

3. Pour the wine into cup of emersion blender add flour, golden miso, dark miso, nutritional yeast, and mustard. Buzz together to form a paste.

4. Whisk the paste into the warmed, but not hot, vegetable stock. Gently bring to a boil, then reduce to a simmer. Take a ladleful of this liquid and swirl it into the sautéed mushroom mixture, stirring well to scrape up any little flavorful bits from the bottom of the skillet. Add the mushrooms, onions, and liquid to the pot with the stock, scraping the sauté pan clean. Add spices and other ingredients.

5. Reduce the heat to very low and let the sauce simmer very gently, stirring occasionally, for about 30 minutes. Correct the seasonings with salt (you’ll need little, if any, since miso is salty) and a lot of pepper. Serve hot, ladled over whatever good thing you are serving.

Mushroom Ragoût from nytimes

  • 1 ounce (abo16recipehealth-articleLargeut 1 cup) dried mushrooms, preferably porcinis
  • 2 tablespoons extra virgin olive oil
  • 2 shallots or 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound white or cremini mushrooms, cleaned, trimmed, and quartered or sliced 1/2 inch thick
  • 1 pound wild mushrooms, trimmed and brushed clean, or oyster mushrooms, trimmed and torn into pieces if very large
  •   Salt to taste
  • 2 teaspoons all-purpose flour
  • ½ cup dry white wine such as sauvignon blanc or pinot grigio
  • 2 teaspoons chopped fresh rosemaryor 1 teaspoon dried
  • 2 teaspoons chopped fresh thyme
  •   Freshly ground pepper
  • 2 to 4 tablespoons finely chopped flat-leaf parsley
  1. Place the dried mushrooms in a pyrex measuring cup or a bowl and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer and rinse until they are free of sand. Chop coarsely.
  2. Heat the olive oilover medium heat in a large, heavy skillet or a wide saucepan and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, until fragrant, then add the fresh mushrooms, rosemary and thyme, and turn up the heat slightly. Cook until the mushrooms begin to sweat, then add a generous pinch of salt. Stir for about 5 minutes over medium-high heat as the mushrooms continue to soften and sweat. Add the flour and continue to cook the mushrooms, stirring, until they have softened a little more and you can no longer see the flour, about 2 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Stir in the dried mushroom soaking liquid, bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper and the parsley, taste and adjust salt.

NOTE

  • Advance preparation: The ragoût can be made up to 3 or 4 days before you wish to serve it. Keep in the refrigerator. Reheat gently on top of the stove.