© J.N. Urbanski
Bolete Mushroom Gravy
2 cups of chopped mushrooms
1 medium onion
2 large cloves of garlic, peeled and crushed
1 tablespoon of ground celery
2 tablespoons of local butter
2 tablespoons of whole milk
2 cups of boiling water
1 teaspoon of dried thyme
1 teaspoon of sage
1 sprig of rosemary
1 tablespoon of all purpose flour
This recipe calls for chopped mushrooms, but if you like your mushroom gravy lump-free, then you will either need to use minced mushrooms instead of chopped, whizz them in the blender or you will have to purée the gravy with a hand blender once it’s cooked.