The first bathroom crop yielded about a pound of shiitake mushrooms. Holy Shiitake! Not bad for two weeks, eh?
Last night, I used about half of the mushrooms to make gravy. Now, I've never made gravy, or cooked much with mushrooms, but the thought of gravy-covered mashed potatoes on a rainy Sunday evening helped commit me to my project.
Before beginning, I consulted a few different recipes and parsed together a basic plan. My recipe was essentially as follows:
Shiitake Mushroom Gravy
1 yellow onion, diced
3-4 cloves garlic, minced
1.5 cups chopped shiitake mushrooms
4 cups vegetable broth (I use vegetable bullion cubes to cut down on packaging)
4 T nutritional yeast
4 T flour
2-3 T soy sauce
thyme and pepper to taste
Sauté the mushrooms in a healthy pour of olive oil until they become translucent. Add the garlic and mushrooms and cook all 3 until the mushrooms appear soft. Turn down heat and add the vegetable broth, nutritional yeast, flour. Stir until dissolved. If the gravy seems too liquid-y then add a little more flour. Turn up heat and bring to a boil. Add soy sauce, thyme, and pepper. Allow to simmer (with frequent stirs) until gravy has reached a desirable consistency, or until all the flavors have meshed.
Serve over tempeh, mashed potatoes, or both...
The gravy turned out deliciously, and we have a shiitake-load left. I foresee biscuits and gravy and more shiitake puns in the near future.