Parsley Mushroom Gravy Food

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MUSHROOM GRAVY



Mushroom Gravy image

This easy Mushroom Gravy recipe can be prepared in 45 minutes or less.

Categories     Sauce     Mushroom     Quick & Easy     Spring     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 11

1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake (discard shiitake stems)
4 large garlic cloves, minced
2 tablespoons unsalted butter
1 onion, chopped fine
1 tablespoon soy sauce
1/2 cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon cornstarch dissolved in 1 1/2 cups cold water
1 1/2 cups water
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves

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.

MUSHROOM GRAVY



Mushroom Gravy image

This gravy is so good you may just end up eating it like soup, spoonful after spoonful. We ladle it over practically any meatball in this book, and we also really love it over a big steaming bowl of Mashed Potatoes (page 79). You can make it ahead, though be careful to stir it frequently while reheating, scraping up the sauce on the bottom of the saucepan to avoid burning.

Yield Makes 4 cups

Number Of Ingredients 11

1/4 cup olive oil
1 large onion, halved and cut into 1/8-inch slices
1 1/2 tablespoons salt
1 tablespoon fresh thyme
1 pound button mushrooms, wiped clean and cut into 1/4-inch slices
2/3 cup dry white wine
4 cups chicken stock
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/3 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the onions, salt, and thyme and cook, stirring constantly, until the onions have become soft and translucent, about 10 minutes.
  • Add the mushrooms and cook until almost all of their liquid has evaporated, about 10 minutes. Add the white wine and continue cooking until the pan is almost dry, about 5 minutes. Add the chicken stock and continue cooking until the stock is reduced by half, about 30 minutes.
  • In the meantime, combine the butter and flour in a small bowl and mix together with the back of a wooden spoon until a smooth paste forms. Add the paste to the simmering gravy and whisk continuously until the paste has completely dissolved and the gravy has thickened. Stir in the parsley and add pepper to taste.

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