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
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
MMMMM...MUSHROOM GRAVY (VEGAN)
I made this a few weeks ago to go with a veggie loaf - and I could have eaten the entire batch myself....so good! Took it to a family dinner, where there was one gravy for the meat eaters, and this one for the non. My SIL referred to it as the "lumpy" one. Well, yes, it's a bit chunky with all the delicious mushrooms. It made enough to freeze a cup or so for future use. If you're preparing in advance it does get quite thick, so just thin out with some wine or more stock when the time comes to use it. This is from 'Vegan a Go Go'.
Provided by magpie diner
Categories < 30 Mins
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Over medium-high heat saute the mushrooms in the margarine until soft.
- Add the flour, nutritional yeast, pepper and tamari/braggs. Stir constantly until thickened.
- Leave as is, or use an immersion blender to make it smooth (or a blender blender of course).
CREAMY MUSHROOM GRAVY
A creamy, mushroom-laden gravy you'll want on mashed potatoes, turkey and meatloaf alike.
Provided by Food Network Kitchen
Time 25m
Yield 8-10
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepot 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 broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.
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.
EASY MUSHROOM GRAVY
Anna Lappe, cofounder of the Small Planet Institute, developed this vegan gravy recipe to be served with her Dried Fruit and Toasted Nut Stuffing, a Thanksgiving dish from her childhood.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 1h
Yield Makes 4 1/2 cups
Number Of Ingredients 8
Steps:
- Bring water to a boil. Transfer dried mushrooms to a medium bowl. Cover with water and let stand 30 minutes, until mushrooms are softened. Drain liquid (and reserve) through a sieve, and slice mushrooms. Set aside.
- Heat oil in medium saucepan over medium heat. Add shallots and cook until tender, about 3 to 4 minutes. Add fresh mushrooms and cook until soft, about 6 to 8 minutes. Deglaze pan with wine and reduce liquid by half, about 3 minutes.
- Meanwhile, slowly whisk cornstarch into 1 cup of mushroom liquid until smooth; set aside. Add remaining 3 cups mushroom liquid and chopped rehydrated mushrooms to gravy. Bring to a boil. Stir in cornstarch mixture and simmer until mixture thickens, about 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 32 g, Protein 1 g, Sodium 4 g
MUSHROOM GRAVY
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 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
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
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
This gravy is so good you may just end up eating it like soup, spoonful after spoonful. We ladle it over practically any meatball in this book, and we also really love it over a big steaming bowl of Mashed Potatoes (page 79). You can make it ahead, though be careful to stir it frequently while reheating, scraping up the sauce on the bottom of the saucepan to avoid burning.
Yield Makes 4 cups
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onions, salt, and thyme and cook, stirring constantly, until the onions have become soft and translucent, about 10 minutes.
- Add the mushrooms and cook until almost all of their liquid has evaporated, about 10 minutes. Add the white wine and continue cooking until the pan is almost dry, about 5 minutes. Add the chicken stock and continue cooking until the stock is reduced by half, about 30 minutes.
- In the meantime, combine the butter and flour in a small bowl and mix together with the back of a wooden spoon until a smooth paste forms. Add the paste to the simmering gravy and whisk continuously until the paste has completely dissolved and the gravy has thickened. Stir in the parsley and add pepper to taste.
MMMM MUSHROOM GRAVY
Load your mashers with taste...not with guilt! A scrumptious gravy recipe of the realage webbi....it being so healthy is simply a plus ;)
Provided by natsxox
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat.
- Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
- Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
- Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
- Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
- Season with pepper.
- If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
- Enjoy hot.
Nutrition Facts : Calories 33.9, Fat 1.7, SaturatedFat 0.2, Sodium 378.8, Carbohydrate 3.8, Fiber 0.5, Sugar 1, Protein 1.3
More about "mmmm mushroom gravy recipes"
EASY MUSHROOM GRAVY - THE WHOLE COOK
From thewholecook.com
MUSHROOM GRAVY RECIPE - SERIOUS EATS
From seriouseats.com
MEATLOAF WITH MUSHROOM GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM GRAVY - JESSICA GAVIN
From jessicagavin.com
MUSHROOM GRAVY - 40 APRONS
From 40aprons.com
MUSHROOM GRAVY | RECIPETIN EATS
From recipetineats.com
MUSHROOM GRAVY RECIPE, EASY GRAVY RECIPE, HOW TO …
From natashaskitchen.com
BEST HOMEMADE MUSHROOM GRAVY RECIPE (HOW TO MAKE BROWN …
From alyonascooking.com
MUSHROOM GRAVY - MUMMY IS COOKING
From mummyiscooking.com
BEST MUSHROOM GRAVY - THE DARING GOURMET
From daringgourmet.com
EASY MUSHROOM GRAVY FROM SCRATCH - BITE ON THE SIDE
From biteontheside.com
EASY MUSHROOM GRAVY (QUICK TO MAKE) - SPEND WITH …
From spendwithpennies.com
MUSHROOM GRAVY | SOUTHERN LIVING
From southernliving.com
WILD MUSHROOM GRAVY RECIPE - MODERN FORAGER
From modern-forager.com
QUICK & EASY MUSHROOM GRAVY FOR MASHED POTATOES - MUNCHKIN …
From munchkintime.com
EASY MUSHROOM GRAVY RECIPE OR MUSHROOM SAUCE | BEST ... - BEST …
From bestrecipebox.com
MUSHROOM GRAVY RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
MUSHROOM GRAVY RECIPE | CHATELAINE
From chatelaine.com
MUSHROOM GRAVY RECIPE (SO EASY) - MOMSDISH
From momsdish.com
HOMEMADE MUSHROOM GRAVY - COOKTHESTORY
From cookthestory.com
THE BEST MUSHROOM GRAVY - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
MUSHROOM GRAVY RECIPE - THE DINNER BITE
From thedinnerbite.com
EASY MUSHROOM GRAVY - GARLIC & ZEST
From garlicandzest.com
BEST MUSHROOM GRAVY FROM SCRATCH | HELLO LITTLE HOME
From hellolittlehome.com
EASY MUSHROOM GRAVY - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
MUSHROOM GRAVY RECIPE - JUST 6 INGREDIENTS!
From chocolatecoveredkatie.com
CREAM OF MUSHROOM SOUP GRAVY - LOVE FOOD NOT COOKING
From lovefoodnotcooking.com
EASY MUSHROOM GRAVY RECIPE - FEASTING AT HOME
From feastingathome.com
EASY MUSHROOM GRAVY RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
THE WORLD'S BEST MUSHROOM GRAVY RECIPE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
REAL MUSHROOM GRAVY | 12 TOMATOES
From 12tomatoes.com
MUSHROOM GRAVY WITH CREAM OF MUSHROOM SOUP RECIPES
From yummly.com
MMMM MUSHROOM GRAVY - MASTERCOOK
From mastercook.com
MUSHROOM MASALA CURRY | MUSHROOM GRAVY - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #occasion #sauces #condiments-etc #holiday-event #vegan #vegetarian #dietary #thanksgiving
You'll also love