Diner: Shitake Mushroom Gravy


Making a brown gravy is as simple as adding a beef broth and a couple of tablespoons of Wondra instant dissolving flour. I wanted something with a bit more flavor, so I add a bit of soy sauce, and used shitake mushrooms.


  • 1 pint Shitake Mushrooms
  • 1 small Onion or 1 Leak
  • 2-3 T Olive Oil
  • 1 1/2 C Beef Broth
  • 1 T Soy Sauce
  • 1 T Tomato Paste
  • 1 T Corn Starch


Put one T Corn Starch in a small cup.
Add 1 T Wine Vinegar to the Cornstarch and stir.
Add 1 T Tomato Paste. Blend.
Chop a small Onion or Leak and saute with 2 - 3 T Olive Oil.
Toss in the sliced mushrooms. Saute for a minute or two, stirring.
Add 1 1/2 C Beef Broth. Raise heat.
Add the cornstarch mix to the broth in the pan. Stir.
Add the cornstarch mix to the broth in the pan. Stir.
Cook over medium high heat until the sauce thickens.
Serve over our Meat Loaf.

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