For one reader, Christine, there is nothing she likes better than sauteed mushrooms and onions. I’ve teased about her excitement and enthusiasm for this combo, but have to admit that it is quite tasty. Transform the combo into a gravy and you also have a very easy and very versatile way to add more satisfaction, comfort and vegetable variety to a meal.
More Left-Handed Cooking I especially liked making this gravy with my right arm still in a sling because I could slice both mushrooms and onions very easily with my left hand–using the food processor! The cut veggies were not only evenly but also thinly sliced so they cooked pretty quickly. Of course, cutting by hand is perfectly fine, too.
Step 1: Saute Onion and Mushrooms
- 2 tbsp. olive oil
- 1 med. onion, quartered and sliced thinly
- 2 cups cremini mushrooms, halved and sliced thinly
In a large skillet, warm 1 Tbsp. of oil over medium heat until onion slices sizzle gently when added. While onion cooks, slice mushrooms. Push onions to sides of pan and add the second tablespoon of oil to center of skillet. Once it has warmed, add mushrooms and saute a few minutes, then stir into onion. Reduce heat to medium low and continue sauteing, stirring occasionally, until both onion and mushroom are nicely browned, about 10 to 15 minutes.
Step 2: Season
- 1-2 tsp. olive oil
- 1 tsp. dried rubbed sage (or about 1/2 tsp. ground sage)
- 1 tsp. dried leaf marjoram
- 1/4 tsp. dried leaf thyme
Reduce heat to medium-low. Push onion and mushrooms to sides of pan and pour oil into center. Once warmed stir in herbs and cook a couple minutes until herbs are fragrant. Then stir into onion and mushroom and continue cooking another five minutes for flavors to meld.
Step 3: Thicken
- 2-3 Tbsp. flour (preferably whole wheat), more or less depending upon desired thickness
- 2-3 cups good broth, more or less depending upon desired thickness
- Sea salt and freshly ground pepper, to taste
Follow the Sprinkle Method in the following Kitchen Tip to turn your saute into a thick, rich gravy. Now have fun using this rich gravy in different ways.
The first night I added cooked cubed lamb (or use beef steak) and served with a baked potato and broccoli.
On night two I served over a pork chop with brown rice and roasted Brussels sprouts
For lunch on day 3, I added peas and hamburger.
NOTES
- More Creaminess For a creamier gravy, substitute butter for olive oil and use milk or half and half for up to half of the broth.
- Solo Act Also, you can certainly use just the sauteed onion and mushrooms (with or without seasoning) to top different meats and veggies–or to eat as a standalone dish.
- Gluten Free I use a combination of sorghum and teff flours, half of each.
- Sauteeing Tips The key to nicely sauteed onions and mushrooms is long, slower cooking, so don’t be in too big a hurry. Also, be sure to use a large skillet so the veggies can be spread out and brown nicely rather than being crowded together so they get steamed instead.
Kitchen Tip: How to Make Lump-Free Gravy: 2 Easy Methods
Here’s an Old Timer Story: I’ve been tinkering in the kitchen so long that we didn’t even have whisks when I began! That’s why I remember gravy making as fairly perilous: Would we be able to make a gravy that wasn’t peppered with pasty lumps of flour?
Happily, whisks have become readily available these days, but they don’t work so well for gravies (or sauces) that include vegetables and meats which clobber up the wires of the whisk. So here are a couple tricks that work in those situations.
The Sprinkle Method Reduce the heat to medium low once the vegetables and/or meats are sauteed, then sprinkle with the flour called for in a recipe, stir to gently mix in and then add the broth or other liquid. Stir right away with a large fork to combine everything and then keep stirring frequently to prevent the gravy from sticking and burning on the bottom of pan. Cook and stir until desired thickness is reached.
The Jar Method Pour the required amount of liquid or broth into a large jar with a tight-fitting lid. Add the flour, close the lid and shake to combine, then add to the dish and stir as directed for the Sprinkle Method.