Portabella Gravy Recipes

EASY PORTOBELLO MUSHROOM GRAVY

Steps:

• Saute onion and garlic in 3 tbsp water; stirring often, until softened, about 5 minutes. Add mushrooms and cook until they begin to release their juices, about 10 minutes.
• Add broth, wine, soy sauce, thyme and sage and 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.
• Serve hot.

PORTABELLA GRAVY

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). Serve hot.

PORTOBELLO WELLINGTON WITH RED WINE GRAVY

Steps:

• Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
• Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
• Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
• Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
• Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
• In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
• Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
• Preheat the oven to 400˚ F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
• Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.
• Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.

CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY

Steps:

• Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
• Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy.
• Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
• Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.

MASHED GARLICKY POTATOES WITH PORTABELLO GRAVY

Steps:

• MAKE PORTOBELLO GRAVY:.
• 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).
• MAKE POTATOES:.
• Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil.
• Cover and cook over medium heat until the potatoes are tender, about 20 minutes.
• Drain, reserving cooking liquid.
• Return the potatoes and garlic to the pot; Add butter (or oil).
• Mash the potatoes with a potato masher, adding 1/2 to 1 cup of the reserved liquid to make a creamy consistency; season with salt and pepper.
• Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy.
• MAKE AHEAD TIP:
• Keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.

PORTABELLA STEAKS & GRAVY

Steps:

• Brush any dirt off of mushrooms, and cut off stem of mushroom.
• (Save the stem pieces for gravy).
• Then make a marinade out of ingredients.
• Stack mushrooms in a tupperware container and pour over mushrooms.
• You might need more marinade to completely cover mushrooms.
• Refrigerate for at least four hours.
• Then heat a large frypan to medium heat, with a dash of olive oil.
• Place mushrooms in pan cap down.
• Pour more marinade over mushrooms as they cook.
• Flip mushrooms after about five minutes.
• Add more marinade to new side.
• Cook about five more minutes or until the mushrooms are nicely browned on both sides.
• After mushrooms have cooked I place them in the warm oven and use the remaining juice in the pan to make gravy.
• I add the minced marinaded stem pieces, and a tablespoons.
• more oil.
• Brown up the pieces, then I add flour stirred into water to thicken, 1 tablespoons.
• nutritional yeast, a dash of tamari, salt and pepper to taste.

PORTABELLA MUSHROOM GRAVY

Steps:

• Remove the turkey from the roasting pan and set aside.
• Place the pan and its drippings over medium-low heat.
• Stir in the sherry, scraping and deglazing the pan.
• Add the mushroom pieces, continuing to stir.
• As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
• Stir in the cornstarch-water mixture.
• Increase the heat to medium and stir until the gravy thickens.
• Taste and adjust seasoning with salt and pepper, if necessary.

OPEN-FACE PORTABELLA SANDWICHES

Steps:

• Preheat broiler.
• Combine tomato, basil and salt in a small bowl,set aside.
• Clean mushrooms, cut off stems even with caps.
• Discard stems.
• Combine vinegar and oil, gently brush mixture over the mushrooms.
• Place mushrooms on the unheated rack of the broiler pan.
• Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
• Drain mushrooms on paper towels.
• Thinly slice mushrooms.
• Place bread on a baking sheet.
• Place under broiler for 2 to 3 minutes or till bread is heated through.
• To serve, top toasted bread with mushrooms slices and tomato mixture.
• If desired, top with cheese.

PORTABELLA VEGETARIAN GRAVY

Steps:

• Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.

PORTABELLA NIRVANA

Steps:

• Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
• Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
• Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.