Portobello Gravy Source Food

EASY PORTOBELLO MUSHROOM GRAVY

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

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.

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.

HOMEMADE SEITAN STEAKS & WILD MUSHROOM GRAVY

Steps:

• To make the seitan, combine the whole wheat and white flours in a large mixing bowl. Mix with enough water to form a stiff dough. Gather into a ball and knead vigorously on a floured surface for at least 13 minutes.
• Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator.
• Pour off the water and cover with fresh water. Knead the dough under the water to wash out the starch and some of the bran. Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear.
• Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Remove from the heat and set aside to cool.
• Slice the dough into "steaks" and place in a large baking dish.
• To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth. Pour over the seitan and marinate in the refrigerator for at least 2 hours.
• Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). They may also be broiled instead of grilled.
• To make the gravy, saute the mushrooms and onions in 3 T of olive oil. In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux. Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well. Bring to a boil and simmer until gravy is thickened (about 10 minutes). Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 T at a time until desired consistency is reached. Serve over steaks.

PORTOBELLO CREAM SAUCE WITH WHOLE-WHEAT LINGUINI

Steps:

• In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
• Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.
• Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.

PORTOBELLO WELLINGTON WITH RED WINE GRAVY

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.