Homemade Porcini Gravy Powder
Pane-Bistecca
Now that I need gravy powder here in the Philippines and don’t have my homemade one from Hong Kong with me, I have created my own homemade porcini mushroom gravy powder. It’s really easy and quick!
I seasoned it well, as I didn’t want to mix in any brewing granules but simply spices of my choice.
Of course, you can add other mushrooms or mixed mushrooms, dried tomatoes and herbs to taste. You just have to experiment a little until you find the right mixture.
I seasoned it well, as I didn’t want to mix in any brewing granules but simply spices of my choice.
Of course, you can add other mushrooms or mixed mushrooms, dried tomatoes and herbs to taste. You just have to experiment a little until you find the right mixture.
Ingredients
100 g Bread crumbs, from stale bread
40 g dried Porcini
30 g dried Onion Granules
20 g dried Garlic
20 g Paprika
20 g black Pepper
20 g Salt
10 g Oregano
10 g Rosemary
5 g Chili Powder
Instructions
1
Step 1
Place all the ingredients in a mixing glass/blender and finely blend using the “pulse” option. I often use this option when painting as it whirls everything up and mixes well.
2
Step 2
Pour into clean glass jars and seal well.
3
Step 3
How to use? – Simply mix the powder into cream, stock or water and bring to the boil. Simmer briefly until it thickens. If the sauce does not thicken properly, add a little starch.
Notes
The powder will keep for up to a year if sealed in a jar.
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