MUSHROOM GRAVY
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
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
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
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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