Oh, Thanksgiving, what would you be without amazing gravy options? Still a delightful occasion, for sure, but we need to keep ourselves conscious of just how enriching these toppings can be. Daniel Israel will never encourage thin support of the thickeners and gives readers a holiday treat with his Mushroom Crack Gravy recipe.
The Bala Cynwyd resident, who helms koshercateringphiladelphia.com, noted that his relatives drink the leftovers, if there are any, a gratifying endorsement for his fragrant and fulfilling helper. From Daniel’s kitchen to yours, Happy Thanksgiving, everyone!
Ingredients:
2 pounds of sliced button mushrooms
4 tablespoons of schmaltz (animal fat) or vegetable oil
1 teaspoon of Kitchen Bouquet
2 sliced onions
3 cloves of minced garlic
1 quart of low sodium turkey/chicken stock
Slurry mixture of 1 tablespoon of tapioca starch or cornstarch with 2 tablespoons of water
Salt and pepper, to taste
Directions:
Melt/heat up the fat in a saucepan with a large surface area, and saute the mushrooms on medium high heat in the fat. After about 15 minutes or more of cooking and stirring, add the Kitchen Bouquet and the onions.
Cook for about another 10 to 15 minutes to allow the onions to caramelize with the mushrooms. Add the garlic and stock, bring to a boil, and reduce the sauce to half its volume, about 15 minutes.
Taste and season according to your desire with salt and pepper before thickening the sauce with a slurry by mixing the tapioca starch with water in a cup, then adding half of the mixture into the sauce. Stir, and let cook for three to five minutes. If it reaches your preferred thickness, you are done. If not, add the rest of the mixture, and allow it to cook in again.
SPR
Photo: triedandtasty.com
