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Sparassis Biscuits & Gravy
Created by AndrewM, Friday, 30 January 2015


Not your grandma's biscuits-n-gravy! Rich & woodsy with a touch of sweet-n-heat.

  • 1/3 C. butter
  • 1 lb. Cauliflower mushroom, cleaned and chopped
  • 1 large shallot, minced
  • 1 fresh green Thai chili, seed, veined and minced
  • 1 t. sea salt
  • 1/3 C. flour
  • 1/2 t. dry thyme
  • 2.5 C. milk
  • 1/4 C. Marsala
  • 2 T. grated Parmesan
  • 1 pop can large buttermilk biscuits (or 8 home made)
  • 1/4 C. Italian parsley, chopped fine
  1. Saute the Cauliflower mushroom with butter in a large skillet over medium heat for 5 minutes or until the edges just barely brown.
  2. Add the shallot, chili and salt. Saute for 2-3 minutes.
  3. Sprinkle half the flour on top and stir in. Sprinkle on the rest of the flour and the thyme, and cook 3-4 minutes, stirring frequently.
  4. Raise the heat to medium high, and add the milk in several batches, stirring constantly. Add the Marsala, then sprinkle on the Parmesan and stir in.
  5. Bring the gravy to a strong simmer, lower the heat, and maintain a low simmer for 10 minutes, stirring fairly often.
  6. Bake the biscuits while the gravy simmers.
  7. Split biscuits in half and ladle gravy on. Top with parsley.
Additional Tips

Some people can have digestive upsets from under-cooked Cauliflower mushroom, or from older specimens. Make sure it is not yellowing much, and cook at least 10-15 minutes.

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