Fungus Gravy Recipes

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CHEF JOHN'S MUSHROOM GRAVY



Chef John's Mushroom Gravy image

Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 1h

Yield 6

Number Of Ingredients 7

¼ cup butter
1 (16 ounce) package sliced mushrooms
salt to taste
¼ cup all-purpose flour, or as needed
1 quart beef stock
1 pinch ground black pepper to taste
1 pinch fresh thyme leaves, to taste

Steps:

  • Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
  • Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g

MUSHROOM GRAVY



Mushroom Gravy image

My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!

Provided by BakingWithLuv

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 16

Number Of Ingredients 9

2 tablespoons butter
1 (8 ounce) package button mushrooms, sliced
¼ cup minced shallot
2 tablespoons all-purpose flour
2 teaspoons all-purpose flour
2 cups fat-free reduced-sodium beef broth
¼ cup half-and-half
½ teaspoon ground black pepper
1 dash salt

Steps:

  • Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g

MUSHROOM GRAVY



Mushroom Gravy image

This easy but flavorful gravy made with mixed mushrooms and vegetable broth is perfect for eaters of any stripe.

Provided by Food Network Kitchen

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
12 ounces mixed sliced mushrooms, such as shiitake, cremini and/or white
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons Marsala wine
2 1/2 cups low-sodium vegetable broth
2 teaspoons fresh thyme leaves

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

MUSHROOM GRAVY



Mushroom Gravy image

Provided by Martha Stewart

Categories     Food & Cooking

Yield MAKES 3 1/2 CUPS

Number Of Ingredients 7

2 pounds mixed mushrooms, such as Portobello, shiitake, and cremini, sliced 1/8-inch thick, trimmed
4 cups organic low-sodium canned mushroom or vegetable stock
6 tablespoons unsalted butter
2 shallots, finely chopped
1 tablespoon Marsala wine, (optional)
3 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves

Steps:

  • Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
  • Place 3 tablespoons butter in a large skillet over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are soft, browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Remove from heat; set aside.
  • Combine remaining 3 tablespoons butter and flour in a medium saucepan over medium heat; cook, stirring until incorporated and browned, 2 to 3 minutes. Slowly whisk in stock; bring to a boil, whisking until thickened. Stir in reserved mushroom mixture and thyme. Serve hot.

MUSHROOM GRAVY



Mushroom Gravy image

Provided by Molly O'Neill

Categories     dinner, condiments

Time 20m

Yield Four servings

Number Of Ingredients 7

1 tablespoon vegetable oil
2 1/2 tablespoons chopped onion
1 clove garlic, peeled and minced
1 cup thinly sliced white mushrooms
1 tablespoon all-purpose flour
1 cup lowfat milk
Salt and freshly ground pepper to taste

Steps:

  • Heat 1 teaspoon of the vegetable oil in a medium-size skillet over medium heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the mushrooms and cook until browned, about 5 minutes. Remove the mushroom mixture from the skillet and set aside.
  • Place the remaining 2 teaspoons of vegetable oil and the flour in the skillet and stir to combine. Turn the heat to low and cook, stirring constantly, until the flour turns a deep brown color. Still stirring, gradually pour in the milk. Cook until the mixture thickens and the flour no longer tastes raw, about 4 minutes. Stir in the mushroom mixture and season with salt and pepper. Serve immediately.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 212 milligrams, Sugar 4 grams, TransFat 0 grams

CLASSIC MUSHROOM GRAVY



Classic Mushroom Gravy image

The chopped fresh mushrooms in this gravy provide the texture of giblets.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 cups

Number Of Ingredients 8

6 cups Brown Turkey Stock
1/2 ounce dried porcini mushrooms (about 1/2 cup)
1 cup boiling water
2 tablespoons unsalted butter
1 package (10 ounces) white mushrooms, trimmed and cut into 1/4-inch dice
Coarse salt and freshly ground pepper
3 tablespoons all-purpose flour
1/2 cup Madeira or sherry

Steps:

  • In a large saucepan, bring stock to a low boil over medium heat; cook until reduced by half, about 30 minutes.
  • Meanwhile, place porcini in a small bowl, and cover with boiling water. Let soak until porcini are soft, about 10 minutes. Remove porcini, and gently squeeze out excess water; finely chop. Set aside.
  • Heat butter in a medium saucepan over medium-high heat until foamy. Add white mushrooms, and season with salt and pepper. Add reserved porcini. Cook, stirring, until white mushrooms are soft, about 10 minutes.
  • Sprinkle flour over mushroom mixture, and cook until flour starts to brown, a few minutes more. Add wine; deglaze pan, scraping up browned bits on bottom and sides with a wooden spoon.
  • Stir stock into mushroom mixture. Bring to a gentle simmer over very low heat, and cook until thickened slightly, about 30 minutes. If gravy thickens too much, thin with a little water or stock. Season with salt and pepper; serve hot.

MUSHROOM GRAVY RECIPE BY TASTY



Mushroom Gravy Recipe by Tasty image

Here's what you need: mushroom, vegetable oil, cinnamon stick, cardamom pods, cumin seed, white onion, turmeric powder, cumin powder, garam masala powder, coriander powder, chili powder, ginger garlic paste, green chillis, curry leaf, tomato, water, salt, coriander leaf

Provided by Anandaraj Selvaraj

Yield 4 servings

Number Of Ingredients 18

½ lb mushroom, sliced
3 tablespoons vegetable oil
1 cinnamon stick
3 cardamom pods
½ teaspoon cumin seed
1 white onion, finely chopped
½ teaspoon turmeric powder
½ teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
2 teaspoons chili powder, to taste
1 teaspoon ginger garlic paste
3 green chillis
curry leaf
1 tomato, chopped roughly
water
salt, to taste
coriander leaf

Steps:

  • Heat oil in a pan and add cinnamon stick, cardamom, and cumin seeds. Let roast and, after a few seconds, add finely chopped onions and salt and saute until golden.
  • Once the onions are golden and tender, add the masalas (spices) as follows: ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder, green chilies, and curry leaves.
  • Mix all the ingredients well and then add chopped tomato, and a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). You can also add ¼ cup (65 G) tomato paste in place of the 1 tomato to get a very smooth gravy.
  • Once the oil starts to separate, add the cleaned and sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You should have a gravy-esque consistency: something that can be mixed with rice or accompanied by naan or roti or an equivalent flatbread.
  • Finally, garnish with chopped coriander leaves and turn off the heat. If desired, add 1 tsp of ghee on the top to enhance the flavor.
  • Serve with rice or naan. Enjoy!

Nutrition Facts : Calories 159 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, Sugar 6 grams

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