Herbed Mushroom Gravy Food

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.

HERBED MUSHROOM GRAVY

Steps:

• Clean the mushrooms by taking a damp paper towel and wiping any dirt off the mushrooms carefully. Slice mushrooms thinly and set aside.
• Chop onion/shallots into small and thin pieces and set aside. Also roughly chop the herbs after stripping them off stems.
• Heat a large skillet over medium heat. Add ghee/butter/oil to the pan and melt, swirling the oil around until it's coated the bottom of the pan. Add the chopped onions and stir with a wooden spoon for 2-3 minutes until translucent (do not burn). Next add the sliced mushrooms and continue to sauté until they are soft for approx. 5 minutes or so. Add a pinch of sea salt. Moisture should be releasing, continue to stir until it evaporates.
• Turn the heat to low and sprinkle the starch over top, continue to mix until a paste starts to form after a few minutes and turns golden.
• Slowly whisk in the broth, ensuring the starch is thickening it up into gravy and any clumps are dissolved.
• Add in the fresh herbs and season again with salt and pepper. Bring the gravy to a simmer, it will continue to thicken after 7-8 minutes. Continue to whisk until you are happy with the texture. It will continue to thicken even as it cools, so don't let it get too thick before removing from the heat!
• Pour into a gravy boat or bowl and use to top your mashed veggies or meat.

HERBED GRAVY

Steps:

• In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve.

HERBED PORK ROAST AND CREAMY MUSHROOM GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in skim milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

HERB CRUSTED TOFU WITH MUSHROOM GRAVY

Steps:

• Drain the tofu and cut into 6 slices.
• To Make Herb Crust:.
• Combine all the ingredients except the oil in a shallow bowl.
• To Make Mushroom Gravy:.
• Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
• Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
• Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!

ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY

Steps:

• Make turkey:
• Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
• Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
• Meanwhile, prepare gravy:
• Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
• Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.

BETTER THAN GIBLET GRAVY - HERBED MUSHROOM CREAM SAUCE

Steps:

• Heat canola oil in a large pan or skillet.
• Add butter to the canola oil and allow to melt.
• Add onions, mushrooms and garlic to the oiled pan.
• Sprinkle with salt and pepper to taste.
• Sauté until onion is translucent and mushrooms are tender.
• Add balsamic vinegar and scrape up any of the sautéed vegetables sticking to the pan.
• Add the cream of mushroom soup, cream, tarragon, and rosemary.
• Mix well and cover pan.
• Let sauce simmer on low heat for 30 - 45 minutes; stir frequently.
• Serve when sauce has thickened into a gravy consistency.