Several weeks ago I had dinner with Margi Flint in Marblehead, MA and she made a lovely roast chicken stuffed with herbs, and a most delicious medicinal mushroom gravy. So she gets credit for the idea, but here's my version that I made to dress our pork roast the other night.
Mushroom teas and extracts take a lot of work to prepare, and aren't always very delicious, but lucky for us Mushroom Harvest has a wonderful ready made, pre-cooked blend of 14 deeply healing medicinal mushrooms as a powder, ready to use in various ways. Not only is it tasty (much like shitake in flavor- which it contains in spades), but very versatile and easy to use.
Here's the gravy that can be used for roasted veggies, roasted meats, potatoes, rice, or what ever you like gravy on. Bonus is- it's gluten and dairy free!!
1 c roasted meat drippings
(or sub 1 cup of warm bone broth or seaweed broth and a couple of spoonfuls of fat of choice- butter, ghee, coconut, olive, lard)
3 tbsp cold water or broth
1 heaping tbsp 14 mushroom blend powder
1 egg yolk
1 tbsp tapioca starch
1-2 cloves crushed garlic
1 tsp salt
pepper to taste
Mix all the ingredients except cold water, egg yolk, and tapioca. Warm until bubbling gently.
Mix tapioca starch, egg yolk and cold water in a cup until dissolved. Pour slowly while stirring briskly into the bubbling gravy.
Gravy will thicken quickly. Remove from heat and serve!
Delicious medicine fit for everyday table use!
(edited to add the suggested egg yolk. it is MUCH BETTER with egg yolk!!)