½ cup of dried wild porcini mushrooms
2 tablespoons of olive oil
1 medium red onion – finely diced
1 shallot – finely diced
3 cloves of garlic – minced
5 sprigs of fresh thyme
3 sprigs of fresh rosemary
6 ounces of Portobello mushrooms – sliced
1 cup, plus ¼ cup of vegetable stock
2 tablespoons of flour + ¼ cup of water – stir until flour dissolves and becomes a thick paste
1 tablespoon of sea salt
Pepper to taste
Put the porcini mushrooms in a small bowl and cover with 3 cups of water. Let soak for 30 minutes.
Heat the olive oil in a medium skillet over medium-high heat. Add the onions when the oil is hot and cook for three minutes or until they begin to brown. Add the shallots and cook for two minutes. Add the garlic and herbs and cook for one minute.
Pour ¼ cup of the no-chicken broth into the pan and deglaze. Add the Portobello mushrooms and cook for approximately 5 minutes or until they lose their water and begin to brown.
Pour the porcini mushrooms, including the water they soaked in, into the pan. Add the rest of the no-chicken broth and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Watch carefully to make sure that the liquid doesn’t evaporate. If that starts to happen lower the temperature.
Put a fine strainer over a large bowl and pour the mushroom mixture into the strainer. Rinse the pan and put back on medium-high heat. Pour the mushroom broth in the pan and bring to a low boil. Add the flour mixture and stir well. Keep stirring until the gravy begins to thicken. Add the salt and pepper and stir for another minute.
Strain the gravy one more time to make sure that it’s smooth and creamy.
Don’t throw the solid mushroom mixture away. Use it as a side dish, or save it to toss with pasta or quinoa.