MUSHROOM RED WINE GRAVY
with garlic, fresh rosemary and cracked peppercorn!
Makes 2-3/4 cups
3 T. margarine
1 lb. fresh white, button mushrooms, sliced
1/2 t. salt
4-5 garlic cloves, peeled and finely chopped
1 c. water
1 c. dry red wine
1/2 c. water mixed in cup with 2 T. cornstarch till dissolved
1/2 c. non-dairy liquid creamer, full strength ( I used Rich’s Non-dairy Coffee Rich Creamer: link to richwhip.com)
1/2 t. onion powder
1 lg. fresh rosemary sprig
lots of freshly cracked black pepper (lg. grind on your pepper mill or place whole peppercorns on board and crush with bottom of sm. heavy skillet)
2 T. additional margarine
1 t. light brown sugar
additional cracked pepper and salt
In large skillet, over medium heat, melt margarine.
Add mushrooms, salt, then saute till mushrooms begin to soften.
Add garlic, water, wine. Stir and heat to a fizzle of a boil.
Add cornstarch liquid, stirring continuously till thickened somewhat. Gravy will be thin.
Add non-dairy creamer, onion powder, rosemary sprig and cracked pepper. Stir well and continue to cook over medium heat, stirring occasionally, till gravy darkens – a few minutes.
Reduce heat to medium-low and simmer, uncovered, for about 15 minutes or till some liquid evaporates.
Add 2 tablespoons additional margarine and brown sugar. Stir and cook another 10 minutes. Salt and pepper to taste. Remove from heat and set aside till ready to reheat and serve. Remove rosemary sprig when it has flavored the gravy to your liking.
If making a day in advance, remove rosemary sprig before placing in covered container to refrigerate, since the longer the sprig sets in the gravy, the more potent the flavor.
Notes: This gravy was designed to be fairly thin. Serve over stuffing and mashed potatoes for the holidays, or any day. Also great over toast, veggie burgers on the plate covered with gravy, or knife and fork veggie burgers and/or chicken patties in a bun. Place bottom bun on plate. Top with burger, then gravy. Cover with top bun, drizzle a little more gravy over entire burger, then eat with knife and fork. It’s also good with noodles: Either toss the pasta ribbons with the gravy, or ladle over top.