Mixed Mushroom Gravy With Herbs And Madeira Recipes

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MADEIRA MUSHROOM GRAVY (TO GO WITH OVEN ROAST)



Madeira Mushroom Gravy (to go with oven roast) image

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

2/3 cup water
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons fresh lemon juice
1/2 lb fresh mushrooms, sliced
1/4 cup butter or 1/4 cup margarine
1/2 cup finely chopped onion
1 1/2 cups beef broth
2 tablespoons tomato paste
1/2 cup madeira wine
2 tablespoons flour
salt and pepper

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

WILD MUSHROOM & MADEIRA GRAVY



Wild mushroom & madeira gravy image

Make this gravy in the lead-up to Christmas to save you time on the big day. It can be frozen for up to three months

Provided by Esther Clark

Categories     Condiment

Time 1h10m

Yield Serves 6-8

Number Of Ingredients 13

2 tbsp olive oil
6 whole shallots , peeled
1 large carrot , peeled and chopped
3 thyme sprigs
2 bay leaves
30g dried wild mushrooms
½ tbsp light brown soft sugar
2 tbsp plain flour
4 tbsp brown miso
1 tbsp balsamic vinegar
1 tbsp tomato purée
100ml madeira
700ml fresh vegetable stock

Steps:

  • Heat the oil in a frying pan. Add the shallots, carrot, thyme, bay leaves and dried mushrooms and fry over a medium heat for 5-7 mins or until deep golden brown. Scatter over the sugar and cook until beginning to caramelise. Stir in the flour and combine well, then add the miso, balsamic vinegar, tomato purée and madeira and cook for 2 mins. Pour over the stock a little at a time, stirring as you go.
  • Simmer everything together, uncovered, for 30 mins or until you have a fairly thick gravy. Sieve into a clean saucepan. Season to taste and warm through when ready to serve. Leave to cool completely, then freeze for up to three months or chill for up to three days. Reheat thoroughly in a pan to serve.

Nutrition Facts : Calories 88 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 1.2 milligram of sodium

MIXED-MUSHROOM GRAVY WITH HERBS AND MADEIRA



Mixed-Mushroom Gravy with Herbs and Madeira image

Chopped mushrooms and shallots add just the right texture to turkey gravy in this recipe from TV chef Sarah Mastracco. Also try: Cognac and Grainy Mustard Turkey Gravy, Turkey Gravy with Fresh Herbs

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 8

4 cups Turkey Gravy
2 tablespoons unsalted butter
1 tablespoon olive oil
3 tablespoons shallots, finely chopped
6 ounces assorted mushrooms, such as white button, crimini, chanterelle, and oyster, coarsely chopped
3 tablespoons Madeira
1 teaspoon thyme leaves
Coarse salt and freshly ground pepper

Steps:

  • In a medium saucepan, bring turkey gravy to a boil over medium-high heat; immediately reduce to a simmer.
  • Meanwhile, heat butter and olive oil in a medium skillet over medium heat. Add shallots and cook, stirring, until soft and translucent, about 2 minutes. Add mushrooms and cook, stirring, until softened, about 5 minutes.
  • Stir in Madeira and bring to a boil. Cook until Madeira is reduced to about 2 tablespoons; stir in thyme and season with salt and pepper. Stir mushroom mixture into simmering gravy; serve.

QUICKEST MADEIRA-MUSHROOM GRAVY



Quickest Madeira-Mushroom Gravy image

Categories     Sauce     Milk/Cream     Mushroom     Onion     Sauté     Christmas     Thanksgiving     Quick & Easy     Rosemary     Fortified Wine     Fall     Winter     Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 8

2 tablespoons olive oil
1 large chopped onion
2 cups sliced and stemmed shiitake mushrooms
1/3 cup Madeira
1 tablespoon chopped fresh rosemary
2 cups purchased high-quality gravy
1 cup low-salt chicken broth
1/2 cup whipping cream

Steps:

  • Heat olive oil in large saucepan; add onion. Sauté until golden. Add mushrooms; sauté until soft. Add Madeira, rosemary, gravy, chicken broth, and whipping cream. Simmer 5 minutes, whisking constantly. Season with salt and pepper.

CREAMY HERB-MUSHROOM SAUCE



Creamy Herb-Mushroom Sauce image

Creamy sauce made with herbs and mushroom is so rich and it tastes good ladled over chicken, beef or pork.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 16

Number Of Ingredients 8

1/4 cup butter or stick margarine
1 tablespoon finely chopped shallots
1 cup thinly sliced mushrooms (about 3 ounces)
1 tablespoon all-purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/2 cup half-and-half
1 tablespoon dry white wine, if desired

Steps:

  • Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
  • Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
  • Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.

Nutrition Facts : Calories 85, Carbohydrate 2 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 2 tablespoons, Sodium 45 mg

MIXED-MUSHROOM AND TARRAGON GRAVY



Mixed-Mushroom and Tarragon Gravy image

Provided by Bruce Aidells

Categories     Sauce     Milk/Cream     Herb     Mushroom     Sauté     Thanksgiving     Low Cal     Tarragon     Bon Appétit

Yield Makes about 7 cups

Number Of Ingredients 15

2 ounces dried porcini mushrooms
2 cups boiling water
1/4 cup (1/2 stick) unsalted butter
1 large shallot, chopped (about 1/2 cup)
3 large garlic cloves, chopped
1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 cup dry vermouth or dry white wine
4 1/4 cups Ultimate Turkey Stock or low-salt chicken broth, divided
1/2 cup crème fraîche
5 teaspoons cornstarch
1 1/2 teaspoons chopped fresh tarragon
ingredient info: Dried porcini and crème fraîche are available at many supermarkets and at specialty foods stores.

Steps:

  • Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
  • Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes.
  • Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
  • Whisk tarragon into gravy and serve.

MAKE-AHEAD MADEIRA GRAVY



Make-ahead madeira gravy image

Serve this vegetarian gravy as is, or use it as a base for a turkey gravy. If you don't have any madeira, swap it out for the same quantity of dry sherry

Provided by Good Food team

Categories     Condiment

Time 50m

Yield Serves 6-8

Number Of Ingredients 13

large knob of butter
1 onion , chopped
2 carrots , finely chopped
2 bay leaves
1 large thyme sprig
1 tbsp caster sugar
3 tbsp plain flour
1 tsp Marmite
1 tsp tomato purée
1 tsp balsamic vinegar
1 tbsp dark soy sauce
150ml madeira
1l vegetable stock (or chicken or beef stock, if you're not cooking for vegetarians)

Steps:

  • Heat the butter in a wide saucepan over a medium heat. Sizzle the onion, carrots, bay leaves and thyme in the pan for 15 mins until the veg starts to brown. Scatter over the sugar and continue to cook for a further few minutes until sticky and caramelised. Stir in the flour until sandy. Cook for 1 min, then add the Marmite, tomato purée, vinegar and soy sauce to make a sticky paste. Pour over the madeira and bubble for 1 min.
  • Add the stock, then crush the veg with a potato masher. Bubble everything together for 10 mins until you have a thickened sauce that just coats the back of a spoon. Sieve and use straightaway as a veggie gravy or as the base to a turkey gravy. Can be cooled, then frozen for up to three months.

Nutrition Facts : Calories 94 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium

READY GRAVY MIX



Ready Gravy Mix image

This dry mix keeps up to 6 months, so any time you yearn for chicken or beef gravy, you can stir up a portion. You'll love its just-made flavor and convenience. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Time 15m

Yield 3/4 cup.

Number Of Ingredients 6

3 tablespoons beef or chicken bouillon granules
3/4 cup plus 1 tablespoon all-purpose flour
1/4 to 1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
4-1/2 teaspoons butter
3/4 cup cold water

Steps:

  • In a small bowl, combine the bouillon, flour and pepper. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 8 batches (1 cup total)., To prepare gravy: In a small saucepan, melt butter. Add 2 tablespoons gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. ,

Nutrition Facts :

MADEIRA GRAVY



Madeira Gravy image

Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven. As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.

Provided by Steven Raichlen

Categories     sauces and gravies

Time 10m

Yield About 3 cups

Number Of Ingredients 8

Turkey drippings from drip pan (optional)
2 to 2 1/2 cups turkey or chicken stock, preferably homemade
1/4 cup Madeira wine
3 tablespoons unsalted butter
2 shallots, minced
3 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground black pepper to taste

Steps:

  • Pour the turkey drippings from the pan through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2 1/2 cups. Place pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
  • Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.
  • Remove saucepan from heat, and whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams

TURKEY GRAVY WITH FRESH HERBS



Turkey Gravy with Fresh Herbs image

Embellish a basic gravy recipe, from TV chef Sarah Mastracco, with an assortment of fresh herbs. Also try: Mixed-Mushroom Gravy with Herbs and Madeira, Cognac and Grainy Mustard Turkey Gravy

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 4

4 cups Turkey Gravy
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon

Steps:

  • In a medium saucepan, bring turkey gravy to a boil over medium-high heat; immediately reduce to a simmer. Stir in parsley, chives and tarragon; serve.

MADEIRA GRAVY



Madeira Gravy image

Classic sauce for Christmas. This version doesn't use any roasting juices or goose fat so is veggie friendly.

Provided by PinkCherryBlossom

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons grapeseed oil
2 tablespoons fine whole wheat flour
15 g dried porcini mushrooms
600 ml vegetable stock
1 tablespoon soy sauce
2 tablespoons madeira wine or 2 tablespoons sherry wine

Steps:

  • Heat oil and add flour. Cook until flour is nut brown.
  • add mushrooms and stock and stir for 2 - 3 minutes Then leave over a gentle heat for for 10 minutes.
  • Add soy and sherry/madeira.
  • Serve.

Nutrition Facts : Calories 92.8, Fat 6.9, SaturatedFat 0.7, Sodium 252.4, Carbohydrate 6, Fiber 0.9, Sugar 1, Protein 1.4

RIB ROAST WITH MADEIRA GRAVY



Rib Roast with Madeira Gravy image

I discovered this recipe years ago, and it proved to be such a winner that I still enjoy serving it to family and friends during the holidays.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 14-16 servings.

Number Of Ingredients 13

2 teaspoons salt
1-1/4 teaspoons ground thyme
1 teaspoon pepper
1 beef ribeye roast (7 to 8 pounds)
GRAVY:
1/2 pound sliced fresh mushrooms
1/2 cup finely chopped onion
2 tablespoons tomato paste
3 to 3-1/2 cups beef broth
1/4 cup all-purpose flour
1/2 cup Madeira wine or additional beef broth
2 tablespoons lemon juice
Salt and pepper to taste

Steps:

  • Combine salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Transfer to a warm serving platter. Let stand 20 minutes., Meanwhile, for gravy, pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving 1/4 cup; set drippings aside. In a skillet, saute the mushrooms and onion in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from the heat. , Add enough beef broth to reserved drippings to measure 3-1/2 cups. In a large saucepan, combine flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy.

Nutrition Facts : Calories 465 calories, Fat 32g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.

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

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Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes. Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
From loveandlemons.com


MUSHROOM-AND-HERB GRAVY WITH APPLE BRANDY | FOOD & WINE
Ingredient Checklist. 3 cups turkey jus, divided ; 1 tablespoon cornstarch, plus 1 to 2 teaspoons if desired, divided ; 3 (6-inch) thyme sprigs ; 3 (7-inch) rosemary sprigs
From foodandwine.com


MADEIRA GRAVY - WAITROSE
2. Return the giblets and wing tips to the pan with the flour, stir together and cook for 2-3 minutes. Add the Madeira and reduce the heat to medium. Cook for 20 minutes. Add the stock; cook for 30 minutes. Add the vinegar and any resting juices from the goose; season. Pass through a sieve and serve piping hot. Your recipe note.
From waitrose.com


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