Whiskey Mushroom Gravy

• Produce

  • 12 oz Cremini mushrooms
  • 1 Onion, medium
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1/2 tsp Liquid smoke
  • 1 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Whiskey

Found on connoisseurusveg.com

Description

Ingredients

• 1/4 cup olive oil, divided
• 12 ounces cremini mushrooms, cleaned, stemmed and coarsely chopped
• 1 medium onion, diced
• 1/2 cup whiskey
• 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
• 2 tablespoons all-purpose flour, plus extra, as needed
• 3 cups vegetable broth
• 1 tablespoon soy sauce
• 1/2 teaspoon liquid smoke
• salt and pepper to taste

Directions

• Coat the bottom of a large pot with 2 tablespoons of olive oil and place over medium heat. Add mushrooms in an even layer and cook until browned on bottoms, about 5 minutes. Flip and cook 5 minutes more. Remove from pot and transfer to a plate.
• Add remaining 2 tablespoons of oil to the pot. When oil is hot, add onion and sauté until soft and translucent. Add whiskey and thyme, and return mushrooms to the pot. Bring to a simmer and allow to cook until reduced by about half, about 5 minutes.
• Add 2 tablespoons of flour to the pot, a bit at a time, stirring frequently to form a thick paste. Once all of the flour is added, stir in broth, soy sauce and liquid smoke. Stir until smooth and bring to a simmer. Allow to simmer for about 10 minutes, until the sauce is thick and mushrooms are tender. Add a bit of water if a thinner gravy is desired. If thicker gravy is desired, transfer a bit of the sauce to a bowl, whisk in a bit more flour to form a slurry, and then whisk the flour mixture into the gravy.
• Season with salt and pepper to taste. Serve.