Mushroom Gravy

The classic accompaniment for vareniki and holubtsi (rice filled cabbage rolls). The quantities here are approximate: the sauce should be rich, earthy and deeply mushroomy.


1 white onion, finely chopped
1 large clove garlic, crushed
Small carton of mixed mushrooms (approx 8 medium sized), roughly chopped
Handful dried mushrooms (porcini are good), soaked in boiling water
1-2 tbsp plain flour
Salt and black pepper
Soy sauce
Butter
Light olive oil
Chicken stock
1 bay leaf


Fry the onions on a low heat in oil, butter, and a good tsp of salt until soft and golden. Spend at least 10 minutes doing this - preferably longer - so that the onion is almost jammy in texture. Add the garlic and fry gently for a couple of minutes, before adding the mushrooms. Fry until soft. Add the bay leaf. 

Add the drained porcini (reserving the liquid) and fry for another couple of minutes. If the mixture is dry, add a little more butter then sprinkle in the flour and stir well (the mixture will seem lumpy but don't panic - it won't be lumpy in the end).

Now add the mushroom liquor and the chicken stock (about 500ml), stirring continuously until you have a thin roux.

Season to taste (I like lots of pepper) and add a splash of soy sauce (a couple of drops of Worcestershire sauce can be good here too). Simmer for 15 minutes and serve.