Salsa de champiñones vegetariana

Ingredientes

• 1 tablespoon Oil
• 1 1/2 tablespoons Butter
• 1 White onion (sliced (medium))
• 1 cup Button mushrooms (sliced )
• 1/2 cup Carrots (sliced )
• 1/4 cup Celery (diced)
• 2 Garlic cloves
• 1 Bayleaf
• 1/4 cup Red wine
• 5-6 Dried shiitake mushrooms / porcini mushrooms
• 1 Rosemary sprig
• 2 1/2 cups Water
• 1 tablespoon Corn flour (+ 1/4 cup water)
• Salt ( to taste)

Preparación

1. 1

   Heat oil and butter in a pan.

2. 2

   Saute the onions, button mushroom, carrots, celery, bayleaf and garlic until caramelized.

3. 3

   Add red wine to the pan and deglaze any bits stuck to the bottom. Cook till it reduces to less than half.

4. 4

   Now add the water, shitake mushrooms and rosemary.

5. 5

   Cover and simmer for 20-30 minutes.

6. 6

   Strain this and transfer the liquid to a saucepan. Bring this to a boil.

7. 7

   Make a slurry by mixing corn flour and water and add this to the mushroom stock.

8. 8

   Whisk this quickly and season with salt. Simmer till the gravy thickens. Pour into a gravy boat, and serve after 10 minutes