BEST MUSHROOM GRAVY
Steps:
- Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
- Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
- Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
- Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.
Nutrition Facts : Calories 151 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 530 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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 WITH THYME
Drizzle this mushroom-fortified gravy over your Thanksgiving side dishes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over high heat. Cook turkey neck, heart, and gizzard, stirring occasionally, until browned, about 10 minutes. Reduce heat to medium. Add onion and garlic. Cook, stirring often, until starting to soften, about 4 minutes. Add mushrooms. Cook for 4 minutes. Add stock. Bring to a simmer. Reduce heat to low, and simmer until liquid reduces by half, 45 minutes to 1 hour.
- Combine cornstarch and thyme in a bowl. Strain gravy through a large colander, pressing vegetables with a wooden spoon; discard solids. Strain liquid through a fine sieve, and whisk into cornstarch-thyme mixture. Return gravy mixture to saucepan over high heat, and bring to a boil. Reduce heat to medium low, and simmer, whisking constantly, until thickened and starch flavor is cooked out, 2 to 3 minutes. Season with 1/2 teaspoon salt. Serve warm.
MUSHROOM GRAVY
This easy but flavorful gravy made with mixed mushrooms and vegetable broth is perfect for eaters of any stripe.
Provided by Food Network Kitchen
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 7
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-THYME POT PIES
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.
Provided by Ann Redding
Categories Bon Appétit Pie Thanksgiving Mushroom Thyme Dinner Fall Winter Fennel Onion Vegetarian
Yield Serves 8
Number Of Ingredients 28
Steps:
- Dough:
- Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and 1/3 cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.
- Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.
- Mushroom gravy:
- Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10-12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12-15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2 1/2 cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids.
- Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.
- Assembly:
- Place a rack in middle of oven; preheat to 425°F. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5-8 minutes. Uncover; cook until liquid evaporates, 15-18 minutes. Let cool.
- Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6-8 minutes. Let cool; pluck out thyme.
- Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to 1/4" thick. Cut out 2 rounds about 1/2" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total).
- Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash; sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25-35 minutes.
- Do Ahead
- Dough can be made 3 days ahead. Keep chilled. Gravy can be made 3 days ahead. Let cool; cover and chill. Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill.
MUSHROOM GRAVY
My whole family love this delicious mushroom sauce. We've eaten it over chicken cutlets, pork chops, and beef roast, almost anything needing a sauce. It's also quick and easy!
Provided by BakingWithLuv
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 32.2 calories, Carbohydrate 2.2 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1.2 g, Sodium 46.4 mg, Sugar 0.4 g
MUSHROOM RAREBIT WITH MASH & THYME GRAVY
This is serious British comfort food for a chilly spring day
Provided by Celia Brooks Brown
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil and salt it well. Boil the potatoes until tender, about 15-20 mins. Drain, return the potatoes to the pan and place over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.
- Meanwhile, brush the mushrooms generously all over with oil. Place gill-side up in a baking dish, bake for 15 mins, then remove from the oven. To make the rarebit topping, melt the butter in a saucepan over a medium heat and fry the onion for 10-15 mins until soft and translucent. Add the flour and cook for 1 min. Reduce the heat, then add the Guinness, cheese, mustard and seasoning, stirring until the cheese has melted. Add the eggs and stir constantly until the mixture thickens, about 5 mins, but don't overcook or you'll end up with scrambled eggs. Spoon the rarebit mix into the mushroom caps and set aside.
- To make the gravy, heat the oil in a pan over a medium heat and add the onion and thyme. Fry for 10-15 mins until the onion is soft and translucent. Add the flour and cook, stirring, for 2 mins. Add the wine, stock and Marmite, then stir until thick. Simmer for about 5 mins.
- Just before serving, heat the grill to high. Place the mushrooms under the grill and cook for a few mins until the rarebit is puffed and golden. Reheat the mash if you need to, place a spoonful on each plate along with a mushroom. Spoon gravy around and over the mash, scatter with thyme and serve.
Nutrition Facts : Calories 624 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.28 milligram of sodium
CURTIS STONE'S MUSHROOM GRAVY + CHICKEN = MATCH MADE IN HEAVEN
Oven-roasting chicken leaves behind the key ingredient for making delicious pan sauces-and this mushroom gravy recipe from Chef Curtis Stone is proof.
Provided by Curtis Stone
Number Of Ingredients 17
Steps:
- Place a large ovenproof frying pan in the oven and preheat to 350°F
- Season chicken with salt and pepper, then arrange in preheated pan; brush with butter
- Roast chicken until an instant-read thermometer inserted into thickest part registers 165°F, 25 to 30 minutes
- Transfer chicken to carving board to rest 10 mins (do not wipe out pan)
- Heat same pan over medium-high heat
- Add mushrooms and cook, stirring frequently to scrape up browned bits from bottom of pan, until mushrooms are browned and tender, about 6 minutes
- Stir in shallots and garlic and cook, stirring frequently, until shallots are tender, about 2 minutes
- Add flour and stir 1 minute, then whisk in broth and thyme
- Simmer, whisking constantly, until gravy thickens, about 2 minutes more
- Remove thyme, and stir in parsley
- Season gravy with salt and pepper
- Serve the chicken sliced and topped with the mushroom gravy
THYME AND MUSHROOM GRAVY
Serving suggestion: Vegetarian sausages put onto a bed of Mashed potatoes and pour on the Gravy. Chase with Beer.
Provided by That is Dr House to
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan and add onion. Saute until golden.
- Add herbs and mushrooms and cook until softened about 5 minutes. Stir in port, vegetable stock, Braggs and simmer, stirring until the gravy has thickened slightly about 3 to 5 minutes.
- Remove bay. Pour into Gravy boat and serve.
- Note Crusted Port is Vegetarian.
Nutrition Facts : Calories 141.8, Fat 6.9, SaturatedFat 1, Sodium 507.3, Carbohydrate 10.9, Fiber 0.8, Sugar 3.9, Protein 2.2
CREAMY MUSHROOM GRAVY
A creamy, mushroom-laden gravy you'll want on mashed potatoes, turkey and meatloaf alike.
Provided by Food Network Kitchen
Time 25m
Yield 8-10
Number Of Ingredients 8
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-THYME GRAVY
Planning Tip: Can be made 2 days ahead. Reheat in a saucepan over medium-low heat or in the microwave. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories < 30 Mins
Time 28m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan. Add onion and cook, stirring occasionally, 6 minutes or until tender. Add mushrooms and cook 5 minutes or until tender.
- Pour 1 can broth into a medium bowl and whisk in flour until blended. Stir into mushroom mixture in pot. Stir in other can of broth and the thyme; bring to a boil over medium-high heat, stirring frequently.
- Reduce heat and simmer 7 minutes, stirring occasionally, until slightly thickened. Stir in pan drippings from turkey if desired and heat through.
Nutrition Facts : Calories 49.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 22.2, Carbohydrate 4.8, Fiber 0.5, Sugar 0.8, Protein 1.4
More about "thyme and mushroom gravy food"
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From livestrong.com
Servings 8Calories 46 per servingTotal Time 25 mins
- Heat the olive oil in a large pot over low heat. Stir in the onions and garlic and saute for about five to seven minutes until translucent and slightly caramelized. Turn up the heat to medium, pour in the red wine, stir and let cook for one minute.
- Then add in the thyme leaves, salt, pepper, mushrooms, soy sauce and broth. Simmer for 10 minutes or until the mushrooms are tender and cooked through. In a small dish, whisk together the flour and warm water and then pour that mixture into the gravy. Stir and simmer as it thickens, for about one to two minutes more.
MUSHROOM-THYME GRAVY - WOMAN'S DAY
From womansday.com
Cuisine AmericanTotal Time 30 minsServings 8Calories 62 per serving
- Melt butter in a large saucepan. Add onion and cook, stirring occasionally, 6 minutes or until tender.
- Stir into mushroom mixture in pot. Stir in other can of broth and the thyme; bring to a boil over medium-high heat, stirring frequently.
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From womansday.com
Cuisine AmericanCategory Thanksgiving, Side DishServings 4Total Time 1 hr 40 mins
- In a large roasting pan, toss together the turkey wings, onion, carrots, and celery with the oil, 4 sprigs thyme and 1/4 teaspoon each salt and pepper.
- Remove the turkey and the vegetables from the pan; strain the pan drippings into a fat separator (or measuring cup).
MUSHROOM GRAVY SEASONED WITH SAGE, PARSLEY, THYME AND GARLIC
From more.ctv.ca
- Heat the olive oil in a large frying pan over medium heat. Add the garlic and mushrooms and cook until the mushrooms start to soften, about eight minutes, stirring occasionally. Stir in the sage, parsley, and thyme and continue to cook for five minutes, stirring occasionally. Transfer the mixture to a medium bowl and set aside.
- In the same pan, melt the vegan butter over medium heat. Add the onions and cook until soft and turning a light golden brown, stirring occasionally, six to eight minutes.
- Sprinkle the flour over the onions and stir constantly with a wooden spoon to cook the flour, five to eight minutes: you are looking for a light brown colour with a slightly nutty aroma.
- While whisking, slowly add 1-1/2 cups (375 milliliters) of the vegetable stock and the cashew cream to the flour mixture, and whisk to combine. Add the mushroom mixture, stir well, and season with salt and pepper.
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From foodandwine.com
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- In a small bowl, cover the dried mushrooms with 2 cups of very hot water. Let soak until softened, about 20 minutes. Drain the mushrooms, reserving the soaking liquid. Rinse the mushrooms and finely chop them, discarding any tough bits.
- Warm a large deep skillet over high heat. Add the chicken wings and cook, turning once, until well browned, about 15 minutes. Transfer the wings to a plate and pour off all the fat from the skillet. Add the reconstituted dried mushrooms and the shiitake and white mushroom stems and cook, stirring occasionally, until beginning to brown, about 4 minutes. Add the brandy and boil until evaporated. Pour in the mushroom soaking liquid, stopping when you reach the grit. Bring to a boil, scraping up any browned bits. Add 4 cups of water, the chicken wings, carrots, shallots, thyme, bay leaf, and peppercorns to the skillet and bring back to a boil. Cover partially, reduce the heat to moderately low, and simmer the stock for 1 1/2 hours.
- Strain the stock, pressing down on the solids. Skim off any fat. Wipe out the saucepan and pour in the stock. Boil the stock over high heat until reduced to 1 1/2 cups.
- Heat the olive oil in a large non-stick skillet until smoking. Add the sliced shiitake and white mushroom caps and cook over high heat, stirring occasionally, until well browned, about 12 minutes. Stir the sliced mushrooms into the reduced stock and bring to a simmer over moderate heat. In a small bowl, mix the arrowroot with 2 tablespoons of water and stir the mixture into the gravy. Cook, stirring, just until thickened, about 3 minutes; do not let the gravy boil. Season with salt and pepper. Stir the chives into the gravy and serve.
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From myrecipes.com
Servings 2.5Total Time 35 mins
- Sauté shallots and garlic in hot oil in a medium nonstick skillet over medium-high heat 1 minute. Add mushrooms and 1/4 tsp. salt; sauté 5 to 6 minutes or until tender. Add sherry; cook, stirring occasionally, 30 to 45 seconds or until liquid is reduced to about 2 Tbsp. Stir in broth and remaining 1/4 tsp. salt. Bring mixture to a boil, and boil about 10 minutes or until mixture is reduced to about 1 1/2 cups.
- Whisk together flour and 2 Tbsp. water in a small bowl until smooth. Whisk flour mixture into mushroom mixture. Reduce heat to medium, and simmer, whisking occasionally, 2 minutes or until slightly thickened. Remove from heat; stir in butter, 1 Tbsp. at a time, until butter melts. Stir in thyme and pepper. Serve immediately, or cool completely, and refrigerate up to 2 days. Heat in a saucepan over low heat.
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From asda.com
4/5 (3)Total Time 20 minsCategory CondimentCalories 88 per serving
- Heat the oil in a pan over a medium setting. Add the diced shallot and cook for 5 mins until soft but not browned. Drain the porcini, reserving the liquid. Chop finely, add to the pan along with the thyme, then fry for 1 min.
- Mix the cornflour with a little of the port until smooth. Add to the pan with the redcurrant jelly, stock and the rest of the port. Bring to a boil, stirring, until the jelly has melted and the gravy has thickened; simmer for 10 mins.
MUSHROOM GRAVY | SOUTHERN LIVING
From southernliving.com
Servings 5Total Time 20 mins
- Melt unsalted butter in a medium saucepan over medium-high. Stir in sliced mushrooms and cook, stirring often, until golden brown, 16 to 18 minutes. Reduce heat to medium; sprinkle with all-purpose flour. Cook, stirring constantly, until well incorporated, about 1 minute. Gradually stir in stock and drippings; bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes.
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From thecozycook.com
5/5 (2)Total Time 14 minsCategory Sauce, Side DishCalories 303 per serving
- Heat olive oil and 2 Tablespoons butter in a saucepan over medium heat. Add the mushrooms and cook until golden, about 6 minutes. Add the garlic and thyme, cook for 1 more minute.
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From budgetbytes.com
5/5 (15)Total Time 30 minsCategory Dinner, Side Dish, ThanksgivingCalories 78 per serving
- Melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes or just until soft and fragrant. Add the sliced mushrooms and continue to sauté until they are soft, dark, and all of the moisture they release has evaporated (5 minutes).
- Make sure that all of the moisture released by the mushrooms has evaporated and just the butter oil and mushrooms remain in the pan. Turn the heat down to medium-low, add the flour, and continue to sauté the flour with the mushrooms and butter. The flour will form a paste like mixture all over the mushrooms and eventually begin to coat the bottom of the skillet. Continue to sauté for 3-4 minutes, or just until the flour begins to turn golden brown on the bottom of the skillet. This will slightly toast the flour and give the gravy better flavor.
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