MUSHROOM GRAVY WITH THYME
Drizzle this mushroom-fortified gravy over your Thanksgiving side dishes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over high heat. Cook turkey neck, heart, and gizzard, stirring occasionally, until browned, about 10 minutes. Reduce heat to medium. Add onion and garlic. Cook, stirring often, until starting to soften, about 4 minutes. Add mushrooms. Cook for 4 minutes. Add stock. Bring to a simmer. Reduce heat to low, and simmer until liquid reduces by half, 45 minutes to 1 hour.
- Combine cornstarch and thyme in a bowl. Strain gravy through a large colander, pressing vegetables with a wooden spoon; discard solids. Strain liquid through a fine sieve, and whisk into cornstarch-thyme mixture. Return gravy mixture to saucepan over high heat, and bring to a boil. Reduce heat to medium low, and simmer, whisking constantly, until thickened and starch flavor is cooked out, 2 to 3 minutes. Season with 1/2 teaspoon salt. Serve warm.
THYME AND MUSHROOM GRAVY
Serving suggestion: Vegetarian sausages put onto a bed of Mashed potatoes and pour on the Gravy. Chase with Beer.
Provided by That is Dr House to
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan and add onion. Saute until golden.
- Add herbs and mushrooms and cook until softened about 5 minutes. Stir in port, vegetable stock, Braggs and simmer, stirring until the gravy has thickened slightly about 3 to 5 minutes.
- Remove bay. Pour into Gravy boat and serve.
- Note Crusted Port is Vegetarian.
Nutrition Facts : Calories 141.8, Fat 6.9, SaturatedFat 1, Sodium 507.3, Carbohydrate 10.9, Fiber 0.8, Sugar 3.9, Protein 2.2
HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
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.
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 RAREBIT WITH MASH & THYME GRAVY
This is serious British comfort food for a chilly spring day
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil and salt it well. Boil the potatoes until tender, about 15-20 mins. Drain, return the potatoes to the pan and place over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.
- Meanwhile, brush the mushrooms generously all over with oil. Place gill-side up in a baking dish, bake for 15 mins, then remove from the oven. To make the rarebit topping, melt the butter in a saucepan over a medium heat and fry the onion for 10-15 mins until soft and translucent. Add the flour and cook for 1 min. Reduce the heat, then add the Guinness, cheese, mustard and seasoning, stirring until the cheese has melted. Add the eggs and stir constantly until the mixture thickens, about 5 mins, but don't overcook or you'll end up with scrambled eggs. Spoon the rarebit mix into the mushroom caps and set aside.
- To make the gravy, heat the oil in a pan over a medium heat and add the onion and thyme. Fry for 10-15 mins until the onion is soft and translucent. Add the flour and cook, stirring, for 2 mins. Add the wine, stock and Marmite, then stir until thick. Simmer for about 5 mins.
- Just before serving, heat the grill to high. Place the mushrooms under the grill and cook for a few mins until the rarebit is puffed and golden. Reheat the mash if you need to, place a spoonful on each plate along with a mushroom. Spoon gravy around and over the mash, scatter with thyme and serve.
Nutrition Facts : Calories 624 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.28 milligram of sodium
MUSHROOM, ONION AND THYME GRAVY
Make and share this Mushroom, Onion and Thyme Gravy recipe from Food.com.
Provided by Chef Songull
Categories Sauces
Time 20m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a 12" skillet over medium high heat, add onions and sautee for 5 - 6 minutes.
- To that add mushrooms, thyme, garlic and ginger and cook 1 - 2 minutes or just until fragrant. Set aside.
- In a medium saucepan melt butter on medium heat. Once butter is melted turn heat to low, Wisk in flour and cook for 1 - 2 minutes to cook out the flour taste.
- Add stock and worcestershire sauce while wisking constantley to avoid lumps.
- Stir in onion mixture and simmer 10 minutes or to desired thickness.
Nutrition Facts : Calories 122.1, Fat 9.9, SaturatedFat 4.3, Cholesterol 17.1, Sodium 108.9, Carbohydrate 6.4, Fiber 0.5, Sugar 2, Protein 2.5
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