1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute. 2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil. 3. Mix in the flour. Stir well & often until it becomes a paste-like mixture. 4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken. 5. Add water to the desired consistency. 6. Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.
Combine all ingredients in a molcajete & mix to a chunky consistency. Season to taste with salt, pepper, & cilantro. Serve immediately with Cumin Dusted Tortillas.
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
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