EASY PORTOBELLO MUSHROOM GRAVY
Portobello mushrooms add a deep earthy flavor to this heart healthy vegan gravy. It's the perfect compliment to fluffy mashed potatoes!
Provided by CNS Recipes
Categories Sauces
Number Of Ingredients 11
Steps:
- Saute onion and garlic in 3 tbsp water; stirring often, until softened, about 5 minutes. Add mushrooms and cook until they begin to release their juices, about 10 minutes.
- Add broth, wine, soy sauce, thyme and sage and simmer for 10 minutes.
- Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper.
- Serve hot.
PORTABELLA GRAVY
This sounds absolutely delicious! I got this in an e-mail from RealAge and this recipe link was in one of their newsletters. I am posting it here so I can find it easier, and to share with the 'Zaar community. I did not find anything else like it posted so far on 'Zaar. On the RealAge website, the Portobello Gravy recipe reads in the intro "This recipe is a tried-and-true favorite from EatingWell -- and it's low in saturated fat, low in cholesterol, and low in carbs, too. Find other recipes at EatingWell.com. I hope to try this, but if you try it out first, please let me know how it turns out. :) I copied and pasted this recipe as originally listed, (unless 'Zaar doesn't recognize something, I'll put what recipe calls for in parentheses). Get the full nutritional information for this recipe, including fat, calories, and serving size by going to: http://www.realage.com/NutritionCenter/Recipes/Portobello_Gravy.aspx.
Provided by blancpage
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
- Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.
Nutrition Facts : Calories 33.9, Fat 1.7, SaturatedFat 0.2, Sodium 378.8, Carbohydrate 3.8, Fiber 0.5, Sugar 1, Protein 1.3
PORTABELLA MUSHROOM GRAVY
This will greatly enhance your holiday turkey! When you cook the turkey, save the drippings for this great gravy! Somtimes I add a little milk or cream towards the end of cooking.
Provided by Sharon123
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Remove the turkey from the roasting pan and set aside.
- Place the pan and its drippings over medium-low heat.
- Stir in the sherry, scraping and deglazing the pan.
- Add the mushroom pieces, continuing to stir.
- As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
- Stir in the cornstarch-water mixture.
- Increase the heat to medium and stir until the gravy thickens.
- Taste and adjust seasoning with salt and pepper, if necessary.
PORTABELLA VEGETARIAN GRAVY
Categories Mushroom Vegetable Side Vegetarian Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.
PORTOBELLO WELLINGTON WITH RED WINE GRAVY
Lou Oates didn't grow up celebrating Thanksgiving - she was born in London - but she got a crash course in the holiday when she came to the United States almost 15 years ago to work as a vegan-recipe developer for Whole Foods. Since then she has hosted big holiday feasts for her American husband and friends with dishes like this portobello Wellington based on a recipe her dad used to make. "Vegan entrées can get complicated, and I didn't want to create a dish that would take six hours," she says. "Ultimately people just want a nice vehicle for gravy!"
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 serving
Number Of Ingredients 22
Steps:
- Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
- Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
- Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
- Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
- Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
- In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
- Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
- Preheat the oven to 400˚ F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
- Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.
- Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY
Steps:
- Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
- Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy.
- Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
- Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.
More about "portabella gravy food"
PORTOBELLO GRAVY RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 30 minsCategory Vegan Christmas RecipesCalories 43 per serving
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
- Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.
CAN YOU MAKE GRAVY FROM TJ’S PORTABELLO MUSHROOM SOUP ...
From smallscreennetwork.com
EASY BEEF AND PORTOBELLO MUSHROOM STEW - KITCHEN DIVAS
From kitchendivas.com
VEGAN PORTOBELLO MUSHROOM GRAVY | MY DARLING VEGAN
From mydarlingvegan.com
PORTABELLA MUSHROOM NUTRITION FACTS • MYFOODDIARY®
From myfooddiary.com
BEST PORTOBELLO STEAKS | EASY VEGAN GRILLED MUSHROOMS ...
From elavegan.com
PORTOBELLO MUSHROOM RECIPES : FOOD NETWORK - FOOD NEWS
From foodnewsnews.com
PAPPARDELLE PASTA WITH PORTOBELLO MUSHROOM RAGU ...
From familystylefood.com
PRIMAL KITCHEN NO DAIRY MUSHROOM GRAVY WITH CASHEW BUTTER ...
From naturamarket.ca
ROAST BEEF WITH CARAMELIZED ONION AND PORTABELLA GRAVY
From prevention.com
GRILLED PORTOBELLO MUSHROOM OVER MASHED ... - ORDINARY VEGAN
From ordinaryvegan.net
PORTOBELLO MUSHROOM GRAVY - MRFOOD.COM
From mrfood.com
IFOOD.TV
From ifood.tv
PORTOBELLO MUSHROOM GRAVY RECIPE AT WOMANSDAY.COM ...
From womansday.com
MUSHROOMS NUTRITION FACTS - MYFOODDIARY
From myfooddiary.com
EASY KETO MUSHROOM GRAVY | HOW TO MAKE KETO GRAVY USING ...
From officiallyglutenfree.com
PORTOBELLO MUSHROOM GRAVY : VEGAN
From reddit.com
GRILLED PORTOBELLO MUSHROOMS WITH GARLIC SAUCE - VEGAN RICHA
From veganricha.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
CALORIES OF MEATLOAF WITH PORTOBELLO MUSHROOM GRAVY, …
From aqua-calc.com
MASHED CAULIFLOWER & WHITE BEANS WITH GRILLED PORTOBELLO GRAVY
From ordinaryvegan.net
MUSHROOMS, PORTABELLA, RAW [PORTABELLO] NUTRITION FACTS ...
From nutritiondata.self.com
PORTABELLA STEAKS AND GRAVY – HEALTHY FOODS
From healthyfoodcookbook.com
PORTABELLA GRAVY BEST RECIPES
From wiki-recipes.info
ATKINS MEATLOAF WITH PORTOBELLO MUSHROOM GRAVY (9 OZ ...
From instacart.ca
TURKEY TENDERLOIN WITH PORTABELLA MUSHROOM GRAVY
From divinekuizine.com
STEPS TO MAKE PERFECT ALKALINE – PORTABELLA (STEAK ...
From verbiergps.com
MENU - PORTA BELLA
From portabellalocal.com
EASY MUSHROOM GRAVY - FOOD RECIPES
From eatbestlist.com
PORTABELLA MUSHROOM GRAVY RECIPE - RECIPELAND.COM
From recipeland.com
SALISBURY STEAK WITH PORTOBELLO MUSHROOM AND SHALLOT GRAVY ...
From nourishyourlife.org
VEGAN MUSHROOM GRAVY RECIPE (GLUTEN FREE) - SPROUTING ZEN
From sproutingzen.com
PORTABELLA MUSHROOM & ONION POUTINE OPEN-FACED HOT SANDWICH
From stuffedatthegills.ca
CHICKEN FRIED PORTABELLA AND GRAVY | THE WAY SHE SEES IT ...
From thewaysheseesitintexas.wordpress.com
PORTABELLA MUSHROOM GRAVY | RECIPE | STUFFED PORTABELLA ...
From pinterest.ca
MENU - BLACK BEAR BISTRO & BRICK OVEN RESTAURANT ...
From blackbearbistro.com
SAVE ON ATKINS MEATLOAF WITH PORTOBELLO MUSHROOM GRAVY ...
From giantfoodstores.com
MEATLOAF WITH PORTOBELLO MUSHROOM GRAVY, ...165646 …
From aqua-calc.com
PORTABELLA MUSHROOM GRAVY (VEGAN AND GLUTEN FREE)
From pacerkristen.com
MEATLOAF WITH PORTOBELLO MUSHROOM GRAVY NUTRITION FACTS ...
From eatthismuch.com
MEATLOAF WITH PORTOBELLO MUSHROOM GRAVY - ATKINS
From atkins.com
THE NEW BRIDGE MENU - WARRENTON VA 20186 - (540) 349-9339
From allmenus.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love