Umami Gravy Recipes
UMAMI GRAVY RECIPE
Provided by JenHall
Number Of Ingredients 11
Steps:
- Rinse the dried mushrooms with cool water and place them in a small bowl. Add enough water to cover the mushrooms and set aside for at least 30 minutes to soften. In a medium saucepan, melt the ghee over medium heat. Add in the onions and sauté for 10 to 15 minutes or until translucent. Then, drop in the tomato paste and fish sauce. Stir to evenly distribute the umami boosters, before dumping in the sliced cremini mushrooms. Cook the mushrooms until the liquid is released and evaporated, about 10 minutes. In the meantime, fish the reconstituted porcini mushrooms out of the bowl of water, and roughly chop them up. Add the garlic to the saucepan, and cook for 30 seconds or until fragrant. Then, mix in the reconstituted dried mushrooms, pour in the broth, and drop in the thyme sprigs. Increase the heat to high and bring the gravy to a boil. Decrease heat to medium-low to maintain a strong simmer/low boil, and cook until the gravy has reduced by half, about 30 minutes. Be patient-you want half of the liquid to evaporate in order to concentrate the flavors. Plus, you don't want the gravy to be thin and watery once blended. Remove from the heat. Take out the thyme twigs and season to taste with salt and pepper. Using an immersion blender or a regular blender, purée the gravy until smooth.
UMAMI GRAVY
The last thing you want to do on Thanksgiving Day is rush to make a gravy from the turkey's hot pan drippings while the rest of the dishes get cold. Instead, this make-ahead gravy, inspired by the one my friend Lauren Kuhn makes at her annual Friendsgiving, relies on a base of caramelized red onion and gets its body from flour, milk and vegetable stock. (Stock concentrate paste is an especially useful pantry staple to keep on hand to make stock quickly.) Nutritional yeast is an optional umami enhancer that adds nuance and a rich, cheesy depth. Keep this covered in the refrigerator until it's ready to eat, then on Thanksgiving Day, reheat it on the stove or in the microwave. Drizzle it over everything.
Provided by Eric Kim
Categories sauces and gravies, side dish
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and sugar, and season with salt. Cook, stirring occasionally, until the onion is browned and caramelized but not burnt, 10 to 12 minutes.
- Add the oregano and flour and cook, stirring constantly, until the flour has been fully absorbed by the buttery onions, 30 seconds to 1 minute. Whisk in the vegetable stock and milk, raise the heat to high and, whisking occasionally, bring to a boil. Immediately reduce the heat to maintain a simmer and cook, still whisking occasionally, until the stock thickens into a loose gravy that thinly coats the back of a spoon, about 5 minutes.
- Whisk in the nutritional yeast, if using, and taste for seasoning, adding more salt and pepper as desired. Serve hot. (Alternatively, you can make this the night before Thanksgiving, cover and store it in the refrigerator, and reheat in the microwave or in a pot on the stove before serving.)
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- Rinse the dried mushrooms with cool water and place them in a small bowl. Add enough water to cover the mushrooms and set aside for at least 30 minutes to soften.
- In a medium saucepan, melt the ghee over medium heat. Add in the onions and sauté for 10 to 15 minutes or until translucent.
- Then, drop in the tomato paste and fish sauce. Stir to evenly distribute the umami boosters, before dumping in the sliced cremini mushrooms. Cook the mushrooms until the liquid is released and evaporated, about 10 minutes.
- In the meantime, fish the reconstituted porcini mushrooms out of the bowl of water, and roughly chop them up.
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