The secret to this recipe is the complex layering of flavors. And it all happens on the stove top. It takes a bit of time, but much of that is just cooking off the water. And it works well to make the day ahead, and just warm it up when you need it. If you are making Mormor’s Authentic Swedish Meatballs, Chef Leander suggests you run the gravy through the blender for a super silky texture. HINT: If you're under 50, you may want to check out the lyrics to Scarborough Fair to help understand the Simon and Garfunkel reference.
Heat a sauce pan over medium high heat. Add the oil. Sauté the onion until it begins to caramelize (turn brown around the edges).
Add the mushrooms and continue cooking until the mushrooms release their water.
Add the garlic and cook 30 seconds to release its flavors.
Raise the temperature of the pan to medium high. Cook until the bottom of the pan is almost dry.
Deglaze the pan with half of the wine. "Deglaze" means you are pouring a liquid into a hot pan. The liquid boils on contact. The boiling liquid can then be used to scrape the little caramelized bits off the bottom of the pan for extra flavor.
Pour in the remaining wine. Turn the heat back to medium and continue to let the wine bubble until the alcohol evaporates and the wine is reduced by half.
Deepen the flavor
Add the vegetable stock and all of the flavor ingredients.
Bring to a gentle boil, and let boil for a couple of minutes. Reduce the heat. Simmer on medium low heat for 8-10 minutes to let the flavors bloom.
Finish the gravy
If a thicker gravy is desired, thicken the mixture with a "slurry". To make the slurry, mix the cornstarch with COLD water, stirring out all the lumps. Bring the gravy to a boil. Stir in 1/2 the slurry to thicken the gravy. Add the remaining slurry for an even thicker gravy. If the gravy has a bit of a "flower" taste, that means the slurry isn't "cooked" yet. Bring the gravy back to boil for two minutes and that should mellow out the flavors.
Return the gravy to a boil. Stir the hot gravy while you add 1/2 the slurry. Continue stirring until the gravy thickens. Add more slurry until you reach your desired consistency. If the gravy has a bit of a flour aftertaste, that means the cornstarch isn't cooked. Turn up the heat and let the gravy boil for a minute or two, stirring constantly.
Taste and adjust seasoning, adding lemon juice (for brightness), salt and pepper to taste.
Serve as is for a "chunky" gravy.
For a smooth and silky gravy (and for Swedish meatballs), put the finished gravy in a blender. Cover the blender with a folded towel to protect you from hot liquids. Blend on high to desired texture.
CHEF SHORT HAND:SLURRY is the technique of dissolving a small amount of dry ingredient in a bit of cold liquid to work out the lumps before adding the hot liquid. The perfect way to avoid lumpy hot cacao. About cooking with wine: I actually stock canned wine in the pantry to use in my recipes. It’s less wasteful for the small portions required for cooking. Of course I also have full bottles of wine to keep the chef happy. For dry, red cooking wines (i.e. not too sweet) use Merlot, Cabernet Sauvignon, Syrah, Malbec or Tempranillo. My favorite for cooking is a basic red blend.
Simon and Garfunkel Vegan Mushroom Gravy
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Original content (c) ChefLeander—Legal@smallkitchenBIGTASTE.com
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