Ithaca is Number 3 in this list, and there’s a nice mention of Moosewood. If we could just deal with Read more →
This easy, delectable gravy lends the perfect finishing touch to almost any comfort-food meal. Tender sautéed mushrooms and onions are seasoned with a savory herb sauce spiked with sherry. For a glistening dark brown hue, we thicken the gravy with cornstarch rather than flour. Our recipe calls for white mushrooms, but you can experiment with other varieties and experience their subtle distinctions. Yields 3 to 4 cups
- 1 tablespoon vegetable oil
- 1½ to 2 cups diced onions
- 4 cups sliced mushrooms
- ¼ teaspoon dried thyme
- 1 bay leaf
- pinch of salt
- ¼ cup dry sherry
- 2 tablespoons soy sauce
- 1¾ cups water or vegetable stock
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch dissolved in
- ¼ cup cold water
- Heat the oil in a cast-iron skillet or non- salt or additional soy sauce to taste stick saucepan.
- Sauté the onions on medium-high heat for 5 minutes, stirring often.
- Add the mushrooms, thyme, bay leaf, and salt and cook, stirring off and on for about 10 minutes, until the mushrooms are tender
- Add the sherry, soy sauce, and the water or stock, cover, and bring to a simmer.
- Stir the pepper and the dissolved cornstarch into the gravy and cook, stirring constantly, until the gravy is clear and thickened.
- Remove from the heat and discard the bay leaf.
- Add salt or additional soy sauce to taste and serve right away.
PER 5-OUNCE SERVING: 65 CALORIES, 1.6 G PROTEIN, 2.6 G FAT, 8.2 G CARBOHYDRATES, 0.6 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 292.7 MG SODIUM, 1.2 G TOTAL DIETARY FIBER