Mushroom gravy sauce

This mushroom gravy sauce is an excellent companion to roasts, meat dishes, and more.

4.8 from 4 votes

Prep Time 40

Cook Time 20

Total Time 1

Course Dips & Sauces

Cuisine Central and eastern European

Servings

Calories 188 kcal

Preheat oil in a big pot and chop your stock vegetables. Roast the vegetables until a brown layer builds at the bottom, but try not to burn it.
Add the spices and stir.
Scrape the coating off and repeat it multiple times. The brown layer adds roast aromas. The more you integrate, the darker and more intense the gravy becomes.
Deglaze the stock with a dash of soy sauce. Add the red wine and bring it to a simmer, so the alcohol can escape. Finally, add water and let it simmer for 5 more minutes. Turn off to cool down. Turn the stock into a cream with the help of a hand blender.
Prepare a sieve and a kitchen towel for filtering to make a thin gravy sauce. Alternatively, you can just use a fine sieve or a food mill to create a thick gravy.
Pour the gravy into the towel and scrape it with the help of a big spoon. Collect the gravy in the pot below. You can close the towel and continue squeezing by hand to gather more gravy sauce.
If you want to thicken up the gravy sauce a bit, mix a spoon full of cornstarch with water. Stir this mixture into the gravy and bring the gravy to a simmer. After 3 minutes your gravy will be more viscous and creamy.