My three favourite beverages are wine, beer and gravy.
I made this intense mushroom cacao gravy with beurre noisette to go with a spicy pumpkin tarte tatin on Christmas Day (you can find the whole menu in the latest issue of ELLE Eten). It’s a challenge to make a vegetarian gravy equivalent to a hearty meat jus, but this one is serious competition.
Sharing is caring, so here’s the recipe for this umami elixir.
Mushroom cacao gravy:
300 gr butter
200 gr shimeji
300 gr small shiitake
30 gr dried shiitake
30 gr dried cèpes (funghi porcini)
1-2 tsp salt
2 tbsp mild soy sauce
2-3 tbsp cacao powder
250 ml dry white wine
100 ml medium sherry (or Marsala)
500 ml vegetable broth
First make a beurre noisette from the butter. Sieve and heat the beurre noisette in a clean pan, add the mushrooms and a generous pinch of salt. Deglaze with the wine and sherry, turn the heat low and add the remaining ingredients. Cover the pan and simmer for an hour or six. Season to taste. Put a large sieve with a fine cloth on a pan, pour through the gravy. Thoroughly wring out the mushrooms to make sure all their goodness drips out.
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