Mixed Mushroom Gravy With Herbs And Madeira 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.

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.

MUSHROOMS WITH GARLIC AND MADEIRA

Steps:

• Heat olive oil in heavy large skillet over high heat. Add mushrooms and sauté until brown but not juicy, about 6 minutes. Add garlic and stir until fragrant, about 30 seconds. Add Madeira and cook until evaporated, about 1 minute. Mix in whipping cream and sliced basil; stir until sauce coats mushrooms, about 1 minute. Season to taste with salt and pepper and serve.

QUICKEST MADEIRA-MUSHROOM GRAVY

Steps:

• Heat olive oil in large saucepan; add onion. Sauté until golden. Add mushrooms; sauté until soft. Add Madeira, rosemary, gravy, chicken broth, and whipping cream. Simmer 5 minutes, whisking constantly. Season with salt and pepper.

MIXED-MUSHROOM GRAVY WITH HERBS AND MADEIRA

Steps:

• In a medium saucepan, bring turkey gravy to a boil over medium-high heat; immediately reduce to a simmer.
• Meanwhile, heat butter and olive oil in a medium skillet over medium heat. Add shallots and cook, stirring, until soft and translucent, about 2 minutes. Add mushrooms and cook, stirring, until softened, about 5 minutes.
• Stir in Madeira and bring to a boil. Cook until Madeira is reduced to about 2 tablespoons; stir in thyme and season with salt and pepper. Stir mushroom mixture into simmering gravy; serve.

MADEIRA GRAVY

Steps:

• Gradually mix the madeira into the flour until smooth. Heat the stock in a pan, then pour in the flour mixture and mustard, stirring until thickened. Chill until ready to serve, covering the surface with cling film to stop a skin forming. On the day, reheat in a pan with the turkey juices until bubbling.

MADEIRA AND MUSHROOM SAUCE

Steps:

• In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs

TURKEY GRAVY WITH FRESH HERBS

Steps:

• In a medium saucepan, bring turkey gravy to a boil over medium-high heat; immediately reduce to a simmer. Stir in parsley, chives and tarragon; serve.

MADEIRA MUSHROOM GRAVY (TO GO WITH OVEN ROAST)

Steps:

• Combine water, 2 tbsp butter and lemon juice in a saucepan, bring to a boil and reduce heat to low and add mushrooms, cover and cook 5 minutes Pour off the fat from the roasting pan.
• Add 1/4 cup butter to the pan and place over medium high heat, stir butter to melt and add the onions, saute until transparent Drain mushroom liquid and add to the pan.
• Add beef broth, tomato paste and madeira wine, blend well.
• Stir in the mushrooms and flour.
• Stir until the gravy is slightly thickened.
• Season to taste Serve.