Mushroom Gravy Food

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.

MUSHROOM GRAVY

Steps:

• Melt butter in a heavy 12-inch skillet over medium-high heat. Add mushrooms and shallot. Saute, stirring occasionally, until softened, about 6 minutes. Add 2 tablespoons plus 2 teaspoons flour; cook until incorporated, about 1 minute. Add beef broth; cook, stirring frequently, until slightly thickened, about 2 minutes. Stir in half-and-half, black pepper, and salt. Cook for 30 seconds more.

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.

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!

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.

MUSHROOM GRAVY

Steps:

• Remove stems from mushrooms. Place stems and stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
• Place 3 tablespoons butter in a large skillet over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are soft, browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring with a wooden spoon to loosen any browned bits on bottom of pan. Remove from heat; set aside.
• Combine remaining 3 tablespoons butter and flour in a medium saucepan over medium heat; cook, stirring until incorporated and browned, 2 to 3 minutes. Slowly whisk in stock; bring to a boil, whisking until thickened. Stir in reserved mushroom mixture and thyme. Serve hot.

MUSHROOM GRAVY

Steps:

• Heat 1 teaspoon of the vegetable oil in a medium-size skillet over medium heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the mushrooms and cook until browned, about 5 minutes. Remove the mushroom mixture from the skillet and set aside.
• Place the remaining 2 teaspoons of vegetable oil and the flour in the skillet and stir to combine. Turn the heat to low and cook, stirring constantly, until the flour turns a deep brown color. Still stirring, gradually pour in the milk. Cook until the mixture thickens and the flour no longer tastes raw, about 4 minutes. Stir in the mushroom mixture and season with salt and pepper. Serve immediately.

CREAMY MUSHROOM SAUCE/GRAVY

Steps:

• Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
• In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
• Whisk in the stock and wine, stirring until the mixture thickens.
• Lower heat and simmer for about 12-15 minutes.
• Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
• Season with salt and 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.

MUSHROOM GRAVY

Steps:

• Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown.
• Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy may be made 1 day ahead and chilled, covered. When reheating gravy, add water if necessary to thin to desired consistency.
• Serve gravy spooned over baked or mashed potatoes and/or steak or chicken.

PAN-FRIED CHICKEN BREAST WITH MUSHROOM GRAVY

Steps:

• Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
• Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
• Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
• Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MUSHROOM GRAVY RECIPE BY TASTY

Steps:

• Heat oil in a pan and add cinnamon stick, cardamom, and cumin seeds. Let roast and, after a few seconds, add finely chopped onions and salt and saute until golden.
• Once the onions are golden and tender, add the masalas (spices) as follows: ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder, green chilies, and curry leaves.
• Mix all the ingredients well and then add chopped tomato, and a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). You can also add ¼ cup (65 G) tomato paste in place of the 1 tomato to get a very smooth gravy.
• Once the oil starts to separate, add the cleaned and sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You should have a gravy-esque consistency: something that can be mixed with rice or accompanied by naan or roti or an equivalent flatbread.
• Finally, garnish with chopped coriander leaves and turn off the heat. If desired, add 1 tsp of ghee on the top to enhance the flavor.
• Serve with rice or naan. Enjoy!

EASY MUSHROOM GRAVY

Steps:

• Bring water to a boil. Transfer dried mushrooms to a medium bowl. Cover with water and let stand 30 minutes, until mushrooms are softened. Drain liquid (and reserve) through a sieve, and slice mushrooms. Set aside.
• Heat oil in medium saucepan over medium heat. Add shallots and cook until tender, about 3 to 4 minutes. Add fresh mushrooms and cook until soft, about 6 to 8 minutes. Deglaze pan with wine and reduce liquid by half, about 3 minutes.
• Meanwhile, slowly whisk cornstarch into 1 cup of mushroom liquid until smooth; set aside. Add remaining 3 cups mushroom liquid and chopped rehydrated mushrooms to gravy. Bring to a boil. Stir in cornstarch mixture and simmer until mixture thickens, about 5 to 7 minutes. Season with salt and pepper.