Wild mushroom gravy (with morel powder)
This tasty sauce pair well with potatoes, steamed vegetable or white meat in need of a creamy and strong sauce.
Serves 4 persons
4 cups vegetable stock
1 ½ tsp. morel powder
¼ cup butter (about 50g)
¼ cup flour (about 30g)
½ mince shallot
1 Tbsp. soy sauce
Ground black pepper, to taste
Step 1: preparing the wild mushroom stock
Mix the mushroom powder with the vegetable stock. The stock must be warm to allow a good rehydration of the wild mushroom powder.
The quantity of mushroom powder can be adjusted to give a stronger or lighter flavor depending on your taste.
Let the mushroom powder steep in the stock for about 20 minutes.
Drain the stock with a fine mesh sieve (as the morel powder give a bitter tasting if cook along the gravy).
Reserve the stock.
Step 2: make the roux
Melt the butter in a pot over medium-high heat. Add and cook the shallots for about 2-3 minutes.
Make a roux by gradually adding the flour, stirring continuously until it turns very lightly golden.
Pour in the wild mushroom stock previously made.
Keep stirring the whole time.
Add the soy sauce and the pepper.
Step 3: reduce and simmer the sauce
Bring the mix to a boil, then reduce heat and simmer uncover for about 30 to 40 minutes (or until you reach desired thickness).
You can keep the gravy for about 5 days in the fridge. Just re-heat the gravy at low heat before serving.
Final step: EAT AND ENJOY!