Quick Onion-Mushroom Gravy

Developed March, 2023. Good companion to grilled or roast meats, meat loaf, mashed potatoes, steamed rice, noodles, spaetzle, or open-face sandwiches. 

1 T vegetable oil
2 oz button mushrooms, finely chopped
1 T all-purpose flour
1 t beef dry rub
1 T dry onion
8 oz hot water, divided
1 T beef or onion stock base (Better Than Bouillon™ is good)
1 T porcini powder
1 T tapioca or corn starch dispersed in 1 T cold water

Heat the oil in a small saucepan over medium and add mushrooms. Fry for a few minutes until they are browned. Stir in the flour, heat for a minute, then add the dry onion, the dry rub, and heat for another minute. Off heat, whisk in a 1/4 cup hot water to form a smooth slurry. Stir in stock base and porcini powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Whisk in the starch slurry and heat until it thickens. The recipe is easily doubled.

Variations: Dilute the finished gravy with 1 cup beef stock to make a jus for French dip sandwiches or as a base for hearty soups or stews.