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Mushroom Rosemary Red Wine Gravy
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13 responses to “Mushroom Rosemary Red Wine Gravy”
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Why do you have to saute the onions and mushrooms? Can’t you use the soup function and add all the ingredients at once?
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You could, but the soup setting doesn’t actually cook the onions. So it helps to sautee them a bit, making them less strong before blending
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Shalva and Lenny,
This recipe is incredible, amazing, hilarious…. My husband was thrilled: that’s a bomb!!!
Oh yes, it is.
Thank you soooo much for this. Will go into my recipe folder for sure.
Much love,
Vero-
BTW: I had no tapioca flour on hand so I used rice flour and that worked just fine.
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The taste is great, but it didn’t thicken for me. The only substitution I made was using about 2 teaspoons of crushed rosemary instead of fresh. Otherwise, I followed the instructions exactly using a Vitamix 5200. Any ideas?
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Strange. Shouldn’t have anything to do with the 5200. Perhaps we needed to reduce a bit longer? Next time a little warmer pan or longer sauteeing or both?
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???Tapioca flour or Tapioca starch???? The recipe states ‘flour’ and in your ‘useful tips’ it is ‘starch’….or can they be interchanged?? Thank you.
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Maybe that’s why mine didn’t thicken? I used Tapioca flour.
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They should be interchangeable. Even this bag says “also know as tapioca starch”
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This sounds SO good! I’m assuming I can omit the oil & water or broth sauté and get the same results. Yummy!
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Should be able to, yeah. Let us know!
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You really must make this gravy tonight, it’s that good. It has such a rich taste with a tang from the red wine & soy sauce, is “beefy” with mushrooms & onions, just the right savory flavor from the rosemary, and it thickens beautifully. You’ll want to serve it to your guests, especially the ones who won’t believe a meatless gravy can have so much flavor. A real winner. If anything it was even better night #2 with Christmas leftovers! (PS, I used a food processor rather than a blender, but either will give you great results I’m sure.)
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You need a job reviewing Top Chef’s. So good! 🙏🏼
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