Shiitake Mushroom Gravy

Rinse the dried shiitake mushrooms well under cold water to remove any debris, then place them in a bowl and pour the boiling water over them. Let steep for 15 minutes until the mushrooms are fully softened, then carefully strain through cheesecloth or a fine sieve, reserving 2 cups of the soaking liquid.

Remove the softened shiitake mushrooms from the soaking liquid and slice them thinly, discarding the tough stems. Set the sliced shiitakes and reserved soaking liquid aside.

Heat the olive oil in a large pan over medium heat, then add the thinly sliced onion and sauté for 3-4 minutes until softened and beginning to turn translucent.

Add the thickly sliced button mushrooms to the pan and cook for 4-5 minutes, stirring occasionally, until they begin to release their moisture and lightly brown.

Sprinkle the all-purpose flour over the mushrooms and onion, stirring constantly for 1-2 minutes to coat evenly and lightly toast the flour.

Gradually pour the reserved mushroom soaking liquid into the pan while stirring continuously to avoid lumps from forming.

Add the sliced shiitake mushrooms, soy sauce, sugar, and dried thyme to the pan and stir well to combine all ingredients.

Bring the gravy to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until it thickens to a rich, velvety consistency.

Taste the gravy and adjust seasoning with additional soy sauce or sugar as needed. Stir in the fresh flat-leaf parsley just before serving.