PEPPERCORN MUSHROOM ONION GRAVY
A red and white wine peppercorn mushroom onion gravy. Seasoned with rosemary! A quick, easy, delicious gravy to ladle over mashed potatoes, stuffing, veggie burgers, noodles or toast!
Makes 5 cups
2 envelopes Lipton Dry Mushroom And Onion Soup Mix
1 envelope Lipton Dry Onion Soup Mix
1/4 c. all-purpose flour
1 t. ground rosemary
1/4 t. ground allspice
4 c. water
1 c. liquid non-dairy creamer
1/2 c. semi-sweet white wine (I used a Piesporter)
1/2 c. dry red wine (I used Mondavi Cabernet Sauvignon)
1 T. light brown sugar
lots of freshly cracked pepper
salt to taste
3 T. margarine
In large saucepan mix dry soup mixes, flour, rosemary and allspice to evenly distribute all ingredients.
Add water, stir well, then cook over medium-high heat, stirring often till thickened.
Add creamer, white and red wine, brown sugar and cracked pepper. Stir well and boil softly for a few minutes.
Add margarine, then simmer on low heat, uncovered, for about 15 minutes, stirring occasionally.
Strain through wire mesh strainer. Discard solids. Serve immediately or reserve to reheat later.
Notes: For cracked pepper, use large grind on your pepper mill or take whole peppercorns and crush with the flat side of a large sturdy knife on your cutting board.