EASY PORTOBELLO MUSHROOM GRAVY
Portobello mushrooms add a deep earthy flavor to this heart healthy vegan gravy. It's the perfect compliment to fluffy mashed potatoes!
Provided by CNS Recipes
Categories Sauces
Number Of Ingredients 11
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.
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS
Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
- Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
- Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
- Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
- While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
- Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
- Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
- Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
- Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
- Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
- Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.
PORTOBELLO MUSHROOM GRAVY
Steps:
- Combine dried mushrooms and boiling water in small saucepan. Cook mushrooms over low heat 15 minutes. Remove from heat, and set aside. Heat oil in saucepan over medium heat 2 minutes. Add flour, stirring to form roux. Remove mushrooms from soaking liquid, chop coarsely and add to roux. Cook mixture 2 minutes, stirring constantly. Add hot stock, and, stirring frequently, cook 3 minutes. Reduce heat to low, add yeast and stir or whisk until blended. Add chives and tamari, and cook 5 minutes, stirring occasionally.
Nutrition Facts : Calories 74 calories
PORTOBELLO WELLINGTON WITH RED WINE GRAVY
Lou Oates didn't grow up celebrating Thanksgiving - she was born in London - but she got a crash course in the holiday when she came to the United States almost 15 years ago to work as a vegan-recipe developer for Whole Foods. Since then she has hosted big holiday feasts for her American husband and friends with dishes like this portobello Wellington based on a recipe her dad used to make. "Vegan entrées can get complicated, and I didn't want to create a dish that would take six hours," she says. "Ultimately people just want a nice vehicle for gravy!"
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 serving
Number Of Ingredients 22
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.
PORTABELLA VEGETARIAN GRAVY
Categories Mushroom Vegetable Side Vegetarian Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
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.
BROWN GRAVY (VEGAN/VEGETARIAN)
Found this recipe on a fitness website a few weeks ago and it was great with vegan "meat" loaf and mashed potatoes. I added portabella mushrooms to it as well. I'm planning on using this recipe for thanksgiving this year.
Provided by susnrob
Categories Sauces
Time 20m
Yield 1 meal
Number Of Ingredients 8
Steps:
- Heat the margarine in a large skillet over medium heat.
- Sauté the onion for a couple of minutes, or until transparent.
- Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
- Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
- Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
- Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.
Nutrition Facts : Calories 383.1, Fat 23.5, SaturatedFat 4.1, Sodium 2287, Carbohydrate 34.8, Fiber 4.8, Sugar 5.4, Protein 11.3
VEGETARIAN MUSHROOM GRAVY
This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you can substitute one pound of any variety you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 9
Steps:
- Remove stems from portobello, shiitake, and cremini mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
- Finely chop portobello cap, and set aside. Thinly slice shiitake and cremini. Place 3 tablespoons butter in a large saute pan over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from heat, and set aside.
- Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched stock; bring to a boil, whisking until thickened. Add the reserved mushroom mixture and thyme, and stir to combine. Serve hot.
PORTABELLA GRAVY
This sounds absolutely delicious! I got this in an e-mail from RealAge and this recipe link was in one of their newsletters. I am posting it here so I can find it easier, and to share with the 'Zaar community. I did not find anything else like it posted so far on 'Zaar. On the RealAge website, the Portobello Gravy recipe reads in the intro "This recipe is a tried-and-true favorite from EatingWell -- and it's low in saturated fat, low in cholesterol, and low in carbs, too. Find other recipes at EatingWell.com. I hope to try this, but if you try it out first, please let me know how it turns out. :) I copied and pasted this recipe as originally listed, (unless 'Zaar doesn't recognize something, I'll put what recipe calls for in parentheses). Get the full nutritional information for this recipe, including fat, calories, and serving size by going to: http://www.realage.com/NutritionCenter/Recipes/Portobello_Gravy.aspx.
Provided by blancpage
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). Serve 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
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