Mushroom Sauce (Served over Rice)

Ingredients

• •400 g fresh mushrooms (button or portobello)
• •1/4 small onion, pureed and squeezed dry
• •1 garlic clove, crushed to a paste
• •A small piece of fresh ginger, grated (optional, adds great depth)
• •2 tbsp ghee
• 1 tbsp whole-spelt flour
• 1 1/2 cups hot beef broth
• •Salt to taste
• •1 tsp cumin
• •1/2 tsp black pepper
• •1 tsp thyme (zaatar)

Steps

1. 1Don't wash mushrooms in water — they absorb it and lose flavor. Wipe them with a damp cloth or soft brush to remove dirt. Slice into medium pieces (1/2 cm) or quarters if large.
2. 2Heat 1 tbsp ghee in a wide pan over high heat (important — not medium). When the ghee is very hot, add the mushrooms all at once and spread them in a single layer — don't pile them, or they'll steam instead of brown.
3. 3Leave undisturbed for 3 minutes to brown on one side, then flip and brown the other side for 2-3 minutes until golden brown. This sear is what unlocks the depth. If you stir constantly, the mushrooms release water and steam. Set the seared mushrooms aside on a plate.
4. 4In the same pan, lower the heat to medium and add the second tablespoon of ghee. Add the squeezed onion and stir for 1 minute until softened. Add the garlic and ginger and stir 30 seconds until fragrant.
5. 5Add the flour and stir continuously for 2 minutes over medium heat until it toasts to a pale beige and smells nutty. This step removes the raw flour taste and gives the sauce its velvety body. Don't let it burn.
6. 6Pour in the hot broth gradually, whisking constantly with a small whisk to prevent lumps. The sauce will thicken immediately. Keep whisking until smooth and lump-free.
7. 7Return the seared mushrooms to the sauce. Add salt, cumin, black pepper, and thyme, stirring gently. Simmer over low heat for 5-7 minutes until thickened to the consistency of light cream. If too thick, thin with 1/4 cup broth; if too thin, simmer uncovered for 2 more minutes.
8. 8Taste and adjust salt and spices before serving. Spoon over white rice or vermicelli rice, finishing with a pinch of thyme or a few seared mushroom slices on top for presentation.

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