Mushroom Gravy
A Most Earnest Quest for Gravy
When I first set out to trim away the Ultra-Processed from our pantry shelves, I soon stumbled upon a most stubborn conundrum: the absence of gravy. Not just any gravy, mind you, but the sort that appears like magic with a splash of boiling water and a good whisk.
Since meat doesn’t grace our table every day, relying on roast drippings simply wouldn’t do. So, I rolled up my sleeves and set about conjuring a rich, earthy gravy—one that didn’t require a roast to precede it. Many attempts were made, some quite tragic, a few nearly there… but at last, this version emerged from the kitchen triumphant, and oh! How flavourful it is.
INGREDIENTS
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1 cup of dried Mushrooms. I find chestnut mushrooms the best to use.
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1 tablespoon of Cornflower
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¼ teaspoon dried Thyme
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¼ teaspoon Salt
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¼ teaspoon Pepper
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¼ teaspoon Truffle powder
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Liquid for making the gravy - 1.5 cups of hot water, stock, or wine/water mix.
DRYING PROCESS - A Slow and Whispering Art
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Begin by slicing your mushrooms as evenly as possible—thin and delicate like autumn leaves. A mandolin works wonders here, ensuring each piece dries at the same, unhurried pace.
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Lay them gently on the trays of your dehydrator, allowing space between each slice as if they’re sunbathing in the forest glade.
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Set your dehydrator to 52°C, and let them dry for 3 to 8 hours. You’ll know they’re ready when they snap crisply between your fingers, no bend left in their stems—just a brittle little crunch, like dried petals.
MAKING THE POWDER - A Pantry Spell)
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Once dry, pop the mushrooms into a coffee grinder along with the thyme, and grind them down to a fine woodland dust. A few tiny chunks left behind will add a rustic charm and toothsome texture.
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In a sterilised jar, combine this fragrant powder with:
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A spoonful of cornflour (for silky flow)
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A pinch of salt
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A twist of pepper
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A whisper of truffle powder (optional, but deeply enchanting)
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Shake the jar well—imagine you’re waking the flavour spirits from their slumber.
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To summon gravy: Stir a generous spoonful of the powder into hot water, stock, or a wine-water mix, and let it simmer. Stir gently as it thickens to your liking. For a heartier potion, add a little more powder until it’s just right.
A Note from the Kitchen Alchemist
This blend is your canvas—feel free to play! A dash of sumac? A scattering of garlic granules? Perhaps a pinch of sage or a crumble of rosemary? Follow your senses.
And for those moments when a little extra richness is needed, stir in a spoonful of sweet, fried red onions once your gravy reaches perfection. It’s like tucking a golden ribbon into a finished parcel.