This foolproof mushroom gravy uses a simple ingredient—water

This weekend marks the 38th anniversary of Kennett Square’s annual mushroom festival, a celebration of the most delicious fungus around. If you’ve cooked with mushrooms, you’ve probably heard that you shouldn’t wash them or overcrowd them in the pan because they become soggy blobs and won’t brown.

Turns out, neither is the case. Rinsing mushrooms is faster than the dry cleaning methods many mushroom obsessives suggest and doesn’t expose them to water long enough to make a difference.

Packing mushrooms in a pan and adding water is a good thing, too. It causes the mushrooms to steam first, allowing their porous cells to close up quickly and release their liquids. This prevents them from absorbing fat or other flavorings so less oil or butter is needed and the mushroom flavor is more intense.

This recipe is two recipes in one. You can follow it halfway through to make dinner party-worthy sautéed mushrooms or you can finish it to make a velvety gravy to spoon over meatloaf, biscuits, or buttery mashed potatoes.

For a vegan version, use vegan butter and cashew cream. Substitute cornstarch for the flour and gluten-free miso or tamari to make it gluten-free.

Storage tip: Make the gravy to just before adding the cream and herbs. Place in an air-tight container and store in the freezer for up to three months. Reheat in a sauce pan until it loosens up (you might need to add some water or broth), then complete the recipe.

Foolproof Mushroom Gravy

Ingredients

1 pound mushrooms of any variety, washed, trimmed and thinly sliced or roughly chopped
1 teaspoon sea salt
½ cup water
2 teaspoons olive oil
1 tablespoon unsalted butter
⅓ cup finely chopped sweet onion
4 cloves garlic, finely chopped
2 tablespoons all-purpose flour
2½ cups chicken, beef or vegetable broth
1½ teaspoons miso, low-sodium soy sauce, tamari or fish sauce
3 tablespoons heavy cream (optional)
½ teaspoon freshly ground black pepper
2 tablespoons finely chopped herbs (fresh thyme leaves, chives, parsley, rosemary)

 

Directions

Place the mushrooms and salt in a 12-inch skillet. Add the water. Bring to a boil over high heat, then turn the heat down slightly and let the water continue to boil until it is completely gone and the mushrooms just begin to brown, about 4 to 5 minutes.

Add the butter and olive oil and let melt for 1 minute. Stir to coat the mushrooms.

Add the onions and garlic and cook until they are soft, about 3 minutes. Stir occasionally.

Sprinkle the flour over the mushrooms. Stir well. Then, pour in the broth and stir again. Increase the heat to medium-high and simmer 8 to 10 minutes, or until thickened. Stir every few minutes.

Take off the heat. Stir in the miso, cream if using, pepper and herbs. Serve.

The 38th Annual Mushroom Festival is Sept. 9-10, 2023 along State Street in Kennett Square. Festival admission is $5. Parking is a $5 donation.

More information about the festival can be found at www.mushroomfestival.org.