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Mushroom and Red Wine Gravy

Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

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Try this sauce with tofu steaks, mashed potatoes, or polenta. If you like a mellower gravy, stir in a few tablespoons of cream at the end.

Servings
2

Ingredients

  • 1/2 oz. dried porcini mushrooms
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 10 oz. cremini mushrooms, coarsely chopped
  • 1 clove garlic, minced (1 tsp.)
  • 2 Tbs. all-purpose flour
  • 1 1/2 cups dry red wine, such as Merlot
  • 1/2 tsp. minced fresh rosemary

Preparation

1. Pour 1 1/2 cups water over porcini in bowl; steep 30 minutes. Strain liquid through coffee filter, reserving liquid and mushrooms separately. Chop porcini.

2. Heat butter and oil in skillet over medium-low heat. Add cremini mushrooms, cover, and cook 20 minutes, or until browned. Uncover, add garlic, and cook 30 seconds.

3. Stir flour into mushrooms. Add 1/2 cup wine to pan, and scrape up brown bits. Stir in remaining 1 cup wine, reserved mushroom liquid, and porcini. Simmer 7 minutes, or until sauce has reduced by half. Stir in rosemary.

Nutrition Information

  • Calories 90
  • Carbohydrate Content 6 g
  • Cholesterol Content 10 mg
  • Fat Content 6 g
  • Fiber Content 0.5 g
  • Protein Content 2 g
  • Saturated Fat Content 3 g
  • Sodium Content 9 mg
  • Sugar Content 2 g