1 tsp. olive oil
1 cup chopped mushrooms
1 cup minced onion
A few sprigs of herbs (parsley, sage, thyme)
1 cup dried mushrooms, minced
3 Tbsp. flour (or nutritional yeast for gluten free)
4 cups vegetable broth
salt and pepper to taste
2-4 Tbsp cold butter (optional)
A splash of port, sherry or red wine (optional)
- Sauté minced vegetables in oil until soft and browned; add herbs.
- Cook it all down over medium-high heat until it’s almost jamlike and deeply caramelized, about 15-20 minutes, with an occasional stir. Sprinkle the flour over the top and stir in to create a roux. Cook for long enough for the flour to toast and lose its raw flavor. About five minutes. Slowly stir in the broth, mixing the whole time to avoid lumps. Bring it up to a simmer. Let it simmer for 20-25 minutes until it’s nicely thickened.
- Fish out the herbs and let cool slightly before pureeing in a blender or food processor
- If desired, stir in some cold, diced butter to smooth out the flavors. Add a splash of port, sherry, or red wine to balance the long-cooked flavors.
Yield: 8 servings