Shiitake Mushroom Gravy (No Drippings Needed)
A delicious gravy that’s ridiculously quick and easy to make with no drippings required and packed with loads of flavour from the shiitake mushrooms. The perfect pairing for your Christmas roasts!
Ingredients
- 80 g Shiitake Mushrooms
- 1 tbsp Unsalted Butter
- 2 tbsp Vegetable Oil neutral tasting oil
- 4 cloves Garlic
- 2 tsp Dried Oregano
- 2 tsp Dried Thyme
- 2 tsp Ground Black Pepper
- 20 g All Purpose Flour
- 1 cube Chicken Bouillon
- ½ cube Beef Bouillon
- 700 ml Hot Water
- 200 ml Heavy Cream 35% Fat
Instructions
- Clean the shiitake mushrooms and slice them thinly. Peel and mince the garlic cloves, then set both aside.
- In a mixing bowl or jar, combine the hot water with the chicken and beef bouillon. Let it sit for about 1 minute, then mix well until fully dissolved. Set aside.
- Add the unsalted butter and oil to a small pot or milk pan over medium-high heat. Once the butter has melted, add the minced garlic, dried oregano, thyme, and ground black pepper. Sauté for about 30 seconds, until fragrant.
- Add the shiitake mushrooms and sauté for a further 5 minutes. Pour in the prepared bouillon mixture and whisk well to ensure there are no lumps.
- Lower the heat to medium-low, then add the heavy cream. Whisk gently until fully incorporated and allow the gravy to come to a boil before removing it from the heat source.
- Transfer the gravy to a gravy boat or serving bowl. Serve hot and enjoy, do use caution when eating, as it will be hot.
Notes
STORAGE
Store any leftover gravy in an airtight container in the refrigerator for up to 2 days. To reheat, transfer the gravy to a small pot or milk pan and add about 100 ml of hot water. Reheat over medium heat, stirring occasionally to prevent the gravy from burning at the bottom of the pot. Once it reaches a soft boil, remove from the heat. The gravy is then ready to serve and enjoy.