Monday, March 14, 2011

Onion-Mushroom Gravy

Conceived and prepared March 9, 2011
2 T olive oil
4 oz cremini mushrooms, coarsely chopped
1 T shiitake mushroom powder
1 medium onion, sliced
2 T tomato paste
1/2 c red wine
2 cloves garlic, sliced
1 c prepared "Au Jus" from a mix (e.g., Kroger), or prepared beef broth
tapioca starch suspension
Heat oil over medium-high in a 10 inch skillet, and add mushrooms. Saute a few minutes and add the onions and garlic. When colored a bit, make room for the tomato paste and cook until caramelized. Add the wine and reduce by half. Stir in the au jus, and bring to a slow boil. Cook a few minutes until vegetables are tender. Off heat, puree until smooth with an immersion blender. Reheat and thicken with the starch suspension.
Serve over mashed potatoes. Side dish with French dip sandwiches.