- Yield : about 2 1/2 cups gravy
- Prep Time : 5m
- Cook Time : 40m
- Ready In : 45m
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This information is per serving.
- 1 medium onion, quartered
- 2 stalks celery, roughly chopped
- 1 medium carrot, roughly chopped
- 3 cloves garlic, crushed
- 4 tablespoons plus 1 teaspoon vegetable oil
- Kosher salt
- 1 ounce dried shiitake mushrooms (about 1 heaping cup)
- 6 sprigs thyme
- 2 sun-dried tomatoes
- 2 tablespoons low-sodium soy sauce
- 1 dried bay leaf
- 6 fresh sage leaves
- 1/3 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper
Position an oven rack in the highest position, and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with 1 teaspoon each oil and salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup; use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Heat the remaining 4 tablespoons oil in another medium saucepan over medium heat. Add the sage leaves, and cook until fried and crispy, about 2 minutes; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes
Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.