I am a huge fan of cooking veggies, throwing a poached egg over it and calling it breakfast. I do this with kale, potatoes, beets, and now broccolini. I even took it a step further this time and made some mushroom gravy from dried mushrooms to make it a little extra special. It’s been cold here lately so I wanted to make something hearty and mushroom gravy is definitely that.
Fresh mushrooms are definitely amazing but they spoil quickly so I always keep plenty of dried wild mushrooms in my pantry just in case I get the craving for mushrooms but don’t have any fresh ones on hand. They can be substituted for fresh in lots of sauces and soups. I just re-hydrate them and make sure to use that gorgeous, flavorful liquid that results from steeping them. It is mushroom essence.
The sauce is pretty simple. Just make a roux with butter and flour (you could substitute veggie oil if you want to make it vegan) and then add the mushroom soaking liquid. Then add the chopped re-hydrated mushrooms to the sauce and cook until it thickens. I highly recommend making a little extra and pouring it over potatoes, lentils or even pasta. Get creative, have fun with it and post your experiments in the comments!
- 1 bunch of broccolini
- 1/2 cup dried wild mushrooms
- 1 cup plus 1/4 cup boiling water
- 1 Tablespoon butter
- 1 Tablespoon all purpose flour
- Olive oil
- Poached egg (optional)
- Preheat oven to 350 degrees F.
- Chop broccolini into 3 inch sections and toss in bowl with enough olive oil to coat. Sprinkle with salt. Roast in the oven for 20 minutes or until edges begin to brown.
- While the broccolini is roasting, place dried mushrooms in a heat proof bowl and pour over 1 cup of boiling water. Let the mushrooms steep in the water for an hour or so. When they are done steeping, strain them and reserve 1 cup of the steeping liquid. If you need to, and add more water to get to 1 cup of mushroom stock.
- Chop the re-hydrated mushrooms into small pieces and set aside.
- In a saute pan, melt butter and then add the flour. Cook over medium heat until it starts to deepen in color. Add the 1 cup of mushroom stock and stir continuously until there are no lumps. Let it simmer over low heat until it starts to thicken. Add salt to taste.
- Once the gravy has started to thicken add the minced mushrooms and stir. Let it simmer a little longer until it has thickened up to a nice gravy that coats the back of a spoon.
- Place roasted broccolini on a serving platter and pour over the mushroom gravy. Top with a poached egg if you like.