Cooking Instructions
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Step 1
Bring
Vegetable Stock (480 mL)
to a boil. In a small bowl pour stock over
Dried Mushrooms (25 g)
. Let soak for 20 minutes.
Step 2
Strain the mushrooms over another bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.
Step 3
In a medium saucepan, melt the
Salted Butter (45 g)
. Add the
Shallots (15 g)
. Sauté for 5 minutes over medium heat until softened.
Step 4
Add the
All-Purpose Flour (25 g)
to the butter/shallot mixture, stirring constantly. Cook for 2 minutes.
Step 5
Gradually add 1 1/2 cups of the reserved vegetable stock(leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.
Step 6
Add the reserved mushrooms,
Reduced Sodium Soy Sauce (45 mL)
,
Light Cream (120 mL)
,
Cooking Sherry (15 mL)
,
Fresh Thyme Leaves (2 g)
and
Fresh Sage (2 g)
to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency.
Step 7
Season to taste with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
and serve.
