Market Recipe: Mushroom Gravy
by Market Chef Monique Santua of Gastromonique
2 tbs butter
Mushroom scraps (save these in the freezer when you’re making other mushroom dishes)
1 bunch Green Onions from Bernhardts Farm (minced)
16 ounces Vegetable Stock
1 clove garlic minced
1 tsp Xantham Gum (or other thickener)
Salt and pepper to taste
In a saucepan over medium, melt butter. Add onions and garlic and sautee until tender.
Turn up heat to High and add mushrooms sauteeing until golden. Add xantham gum and stir to incorporate.
Add vegetable stock and bring to a boil. The sauce should start thickening once it starts to boil. Reduce the heat and simmer until you get your desired consistency adding more vegetable stock if necessary.
Salt and pepper to taste.