Lisas Easy 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.

EASY MUSHROOM GRAVY

Steps:

• Cook the onions and mushrooms in butter until tender. Add garlic and cook until fragrant. Add wine and cook until evaporated.
• Add flour & salt & pepper to taste. Cook 1 minute.
• Add broth, a bit at a time stirring after each addition until gravy reaches desired thickness.
• Simmer 2 minutes. Season and serve.

LISA'S EASY MUSHROOM GRAVY

Steps:

• Saute mushrooms in Olive Oil &/or Butter until tender & slightly browned.
• Transfer mushrooms to sauce pan.
• Add remaining ingredients "except" for Corn Starch & additional Broth.
• Bring to soft boil for approx 5 minutes.
• Depending on preference & use of gravy; thicken with Corn Starch blended with Broth until smooth. (It's easiest to shake together in a small jar with lid).
• Add to gravy.
• Bring to soft boil & serve.
• TIP: to keep gravy hot for serving, keep in thermos & when needed, transfer to gravy boat.

CHEF JOHN'S MUSHROOM GRAVY

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.