British Mushroom Gravy Food

MUSHROOM GRAVY

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.

BEST MUSHROOM GRAVY

Steps:

• Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
• Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
• Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
• Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.

CREAMY MUSHROOM GRAVY

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.

ONION GRAVY FOR BRITISH BANGERS AND MASH

Steps:

• Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
• Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
• Stir flour into the caramelized onions and cook for 1 minute.
• Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.

VEGAN MUSHROOM GRAVY

Steps:

• Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
• Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
• Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
• Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.

PRIME RIB AND GRAVY

Steps:

• Combine the salt, pepper, thyme, granulated garlic and mushroom powder in a small bowl. Mix well.
• Season the beef on all sides with the salt mixture. Wrap the beef in butcher paper and place in the refrigerator 12 hours, or up to 36 hours.
• Preheat the oven to 250 degrees F.
• Remove the roast from the refrigerator and pat dry with paper towels. Season the beef with the remaining salt mixture.
• Scatter the onions, rosemary and garlic in the center of the roasting pan and drizzle with oil. Put the meat bone-side down on top of the vegetables and place in the oven. Cook until the meat reaches an internal temperature of 110 to 115 degrees F, 3 to 3 1/2 hours (use an instant-read thermometer!!). Remove the meat to a rack and loosely cover with aluminum foil.
• Turn the oven to 500 degrees F. While the oven heats, place the roasting pan on the stovetop over medium heat. Drain any excess fat from the pan, if necessary. Add the beef stock to the pan and bring to a boil, scraping up any browned bits. Reduce the heat to a simmer and cook for 5 minutes. Strain into a smaller saucepan and bring to a simmer.
• Combine the cornstarch and water and mix until smooth. Whisk the cornstarch mixture into the beef stock and return to a simmer. Whisk the butter into the sauce.
• Return the beef to the oven on a rack set over a roasting pan. Roast until well browned on all sides, about 10 to 12 minutes. Remove the meat from the oven and rest 10 minutes before slicing. To slice, remove the strings. Remove the meat from the rack of bones. Put the bones on the rack (with the rawer side up) in the roasting pan and cook until crispy on top, 4 to 5 minutes (watch carefully). Slice the meat into 1/2-inch slices. Pour the gravy into a serving vessel. Serve with the bones, if desired.

NANA'S MEATLOAF WITH WILD MUSHROOM GRAVY

Steps:

• Preheat oven to 450 degrees. Mixx all ingredients very well. Bake in a 4 x 4 x 9 inch baking pan. Bounce pan on counter until packed, then bake for 50 minutes.
• PREPARATION OF THE SAUCE:.
• Heat oil in pan, add garlic and mushrooms and salt and cook until soft. Add marjoram and remove from heat. Use equal parts of meatloaf fat and flour and make brown roux in heavy saute pan over medium high heat. Add stock while stirring, then strain. Return gravy to pan, add mushrooms and reduce until thickened. Season with fresh pepper.

WILD MUSHROOM & MADEIRA GRAVY

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.

VEGETARIAN MUSHROOM GRAVY

Steps:

• Sauté mushrooms, tamari and black pepper in oil until mushrooms are tender.
• Add water and bring to a boil.
• Slowly add cornstarch and cook at a low boil, continuing to stir until the gravy is thick and clear.
• Adjust seasoning as necessary.
• Serve.

VEGETARIAN MUSHROOM GRAVY

Steps:

• Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Saute mushrooms 7-8 minutes or until they begin to turn brown and liquid has almost evaporated.
• Remove from heat and set aside. Combine 1/4 cup stock and flour in a jar with a tight fitting lid.
• Shake vigorously.
• Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil.
• Reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken.
• Add sauteed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste. Good luck, Robert

MUSHROOM GRAVY

Steps:

• In medium saucepan, melt butter over a med-high heat till golden brown.
• Add mushrooms and onions; Sautee till tender. Add wine; cook 30 sec.
• In a 1-cup liquid measuring cup, mix flour and 2 Tbs. water till smooth.
• Stir in the rest of the ingredients adding water last and enough to reach the 1-cup line; Stir into mushroom mixture
• Add another 1/2 cup water to pot.
• Turn on high and stir and cook till bubbly; Cook one more minute then remove from heat
• Uses:
• May be used in recipes calling for mushroom gravy or as a gravy for meats or mashed potatos or whatever else you can think of!

BRITISH MUSHROOM GRAVY

Steps:

• Melt the butter in a small saucepan.
• Add the onion and mushrooms and fry gently until really well-browned - this will give colour and flavour to the gravy.
• Dissolve the stock cube in the hot water and add to the saucepan.
• Add the blended cornflour and heat, stirring constantly, until thickened and smooth.