White Mushroom Gravy
Description
Simple & highly flexible
.tb_button {padding:1px;cursor:pointer;border-right: 1px solid #8b8b8b;border-left: 1px solid #FFF;border-bottom: 1px solid #fff;}.tb_button.hover {borer:2px outset #def; background-color: #f8f8f8 !important;}.ws_toolbar {z-index:100000} .ws_toolbar .ws_tb_btn {cursor:pointer;border:1px solid #555;padding:3px} .tb_highlight{background-color:yellow} .tb_hide {visibility:hidden} .ws_toolbar img {padding:2px;margin:0px}Ingredients
At a glance
Mushroom
Course
Makes
6 cups
- 1/4 C. butter or vegetable oil
- 1 lb. chopped or sliced fresh mushrooms
- 1 small onion, minced (optional)
- One shallot or 1-2 cloves garlic, minced (optional)
- 1/2 C. flour
- 1/2 t. salt
- 1/4 t. fresh ground pepper
- 1 t. dried thyme, tarragon, dill or poultry seasoning
- 3 C. chicken or vegetable stock
- 1 C. cream
- 1/4 C. white wine, sherry or dry vermouth (optional)
Methods/steps
- Saute mushrooms, onion and garlic in butter over medium heat until dry without browning until dry.
- Add flour, herbs, salt and pepper. Saute stirring frequently 5 minutes.
- Add broth, cream and wine. Bring to a simmer, and continue cooking and stirring 10-15 minutes until thickened.
- Adjust seasonings.
- Optionally use a stick blender for consistency.
- Serve warm.
Additional Tips
This is a highly flexible recipe. Almost any mild to medium flavored mushroom will work. Adjust the depth of ingredient flavors to match the mushroom. Use 2-3 oz. dried mushrooms instead of fresh, and use the soaking liquid instead of or in addition to the stock.
.tb_button {padding:1px;cursor:pointer;border-right: 1px solid #8b8b8b;border-left: 1px solid #FFF;border-bottom: 1px solid #fff;}.tb_button.hover {borer:2px outset #def; background-color: #f8f8f8 !important;}.ws_toolbar {z-index:100000} .ws_toolbar .ws_tb_btn {cursor:pointer;border:1px solid #555;padding:3px} .tb_highlight{background-color:yellow} .tb_hide {visibility:hidden} .ws_toolbar img {padding:2px;margin:0px}Reviews