MUSHROOM GRAVY
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
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.
MIRACLE MUSHROOM GRAVY
This vegetarian gravy has all of the hearty sausage flavor without all of the meat. It came to The Times in 2012 by way of Amy Lawrence, and her husband, Justin Fox Burks, who write the Chubby Vegetarian blog.
Provided by Tara Parker-Pope
Categories dinner, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice mushrooms about 1/4-inch thick. You will blend them later, so there's no need to be overly precise. Add the canola oil to a medium frying pan over high heat, and then sauté the mushrooms until browned. Add the shallots to the pan and continue to cook for another minute until the rawness has been cooked out of the shallots and they're translucent.
- Place the mushrooms and shallots into the work bowl of your food processor, and add the sage, red pepper flakes, clove powder, soy sauce and maple syrup.
- In the same pan over medium heat, melt the butter and add the flour. Whisk the mixture until fragrant, about 5 minutes. Whisk in the whole milk, and heat the mixture until slightly thick. Add the milk mixture to the food processor that contains the mushroom mixture. Pulse until the mushrooms are finely chopped and well incorporated into the milk, but leave some chunkiness for a nice texture.
- Return the mixture to the pan and keep warm until ready to serve. If it gets too thick, add some milk or stock to thin it out.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 7 grams, TransFat 0 grams
MUSHROOM GRAVY
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
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
Serve this richly flavored mushroom gravy over steaks, meatloaf, or roast chicken for a delicious meal. Made with mushrooms, beef broth, and spices.
Provided by John Mitzewich
Categories Sauce
Time 55m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Melt the butter in a large saucepan over medium-high heat.
- When the butter starts to sizzle, add the mushrooms and cook, stirring for 10 minutes, or until the mushroom juices have evaporated and they begin to brown.
- Stir in the flour, reduce the heat to medium, and cook for another 5 minutes.
- Whisk in 1 cup of the cold broth.
- Once incorporated, pour in the rest of the broth and add the thyme.
- Bring back to a simmer, reduce the heat to low, and simmer gently for 30 minutes, stirring occasionally.
- Season with salt and fresh ground black pepper to taste.
Nutrition Facts : Calories 47 kcal, Carbohydrate 4 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 261 mg, Sugar 1 g, Fat 3 g, ServingSize 4 cups (serves 16), UnsaturatedFat 0 g
CHEF JOHN'S MUSHROOM GRAVY
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
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 RECIPE BY TASTY
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
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
CLASSIC MUSHROOM GRAVY
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
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.
MADEIRA MUSHROOM GRAVY (TO GO WITH OVEN ROAST)
This recipe makes the assumption that you are serving it with a roast. I have had many compliments on the flavor of this gravy. The recipe was originally in a 1989 book called "The Spirit of Christmas Book Three"
Provided by Bergy
Categories Sauces
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, 2 tbsp butter and lemon juice in a saucepan, bring to a boil and reduce heat to low and add mushrooms, cover and cook 5 minutes Pour off the fat from the roasting pan.
- Add 1/4 cup butter to the pan and place over medium high heat, stir butter to melt and add the onions, saute until transparent Drain mushroom liquid and add to the pan.
- Add beef broth, tomato paste and madeira wine, blend well.
- Stir in the mushrooms and flour.
- Stir until the gravy is slightly thickened.
- Season to taste Serve.
Nutrition Facts : Calories 113, Fat 8.9, SaturatedFat 5.5, Cholesterol 23, Sodium 203.4, Carbohydrate 4.9, Fiber 0.7, Sugar 1.6, Protein 1.8
MUSHROOM GRAVY
Provided by Molly O'Neill
Categories dinner, condiments
Time 20m
Yield Four servings
Number Of Ingredients 7
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
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