If you own any of my books or been to any of my speaking engagements, you likely know I never use rice flour in my baking – it is nutritionally void and has a terrible texture. But I do like it for thickening because it is really smooth and works well in pretty much everything. This thick, earthy gravy, rich with the flavour of dried and fresh mushrooms is open to your interpretation: add your favourite herbs, puree it smooth, make it thick or thin. There is loads of room for experimentation. (Here it’s shown over roasted potato wedges).
Three Mushroom Gravy
1 0.5 ounce/14g package dried morel mushrooms
6 cups boiling water
2 tablespoons extra-virgin olive oil
1 pound white button mushrooms
1 pound cremini mushrooms
Sea salt to taste
Fresh ground pepper to taste
3 shallots, finely chopped
3 to 5 cloves garlic, minced
8 to 10 sprigs fresh thyme
Additional water, if needed
3 tablespoons sweet rice flour, plus more as needed
3 tablespoons chopped fresh parsley
Put the dried mushrooms in a large bowl (with a capacity of at least 6 cups). Top with the boiling water. Let stand 30 minutes.
Heat the olive oil in a large saucepan. Add the mushrooms, and a bit of salt and pepper. Cook over medium heat for about 15 minutes, until mushrooms are golden brown. Add the shallots. Cook until softened. Add the garlic and continue to cook until fragrant, about a minute longer.
Drain the dried mushrooms, reserving both the mushrooms and the liquid. Chop the mushrooms, and add to the pot along with the soaking water and the thyme. Bring to a boil, then reduce and simmer for 15 minutes.
Whisk in sweet rice flour, and simmer until thickened. Depending on how thick you may like your gravy, you can add more water and sweet rice flour to suit your tastes.