This gravy gets its flavor from dried mushrooms and browned flour. But burned flour is bitter, so cook carefully. Brown flour has half the thickening capacity of white flour, so this recipe calls for 8 tablespoons, just enough to thicken the gravy nicely. This can be made a day in advance and refrigerated.
Makes 5 cups.
2 C boiling water
1 C dried wild mushrooms
8 T unbleached all-purpose flour
1 medium onion, finely chopped
1 T vegetable oil
3 C vegetable stock
1 C walnuts, toasted and finely chopped
1 t salt
1/2 t freshly ground black pepper
1/4 t dried thyme
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In bowl, pour boiling water over mushrooms. Let steep 20 minutes.
In nonstick skillet over medium-high heat, brown flour, stirring constantly, until color is deep amber, about 3 minutes. Be careful not to burn. Scrape flour onto plate to cool.
In skillet, saute onion in oil until translucent, about 3 minutes. Set aside.
Drain mushrooms, reserving liquid. Rinse mushrooms to remove all sand and grit. Chop finely. Strain reserved steeping liquid through paper coffee filter to remove sand.
In 3-quart saucepan, combine flour with a little stock, whisking to combine until smooth. Add remaining stock and mushroom liquid. Cook over medium heat, whisking constantly until thickened. Add mushrooms, onion, walnuts, salt, black pepper and thyme. Cook until heated through, about 5 minutes.
Variation: Substitute 8 ounces finely chopped fresh mushrooms, sauteed until browned in 1 T oil, for dried mushrooms. Increase vegetable stock to 1 quart.
