Good recipe for mushroom gravy? Please!?!
Good recipe for mushroom gravy? Please!?
Answers:
MUSHROOM GRAVY
2 lg. onions
1/4 - 1/2 lb. mushrooms
1 pkg. au jus gravy mix
1/2 stick butter
1 c. sherry
Saute onions and mushrooms in butter until onions brown slightly. Add 1/4 cup sherry and au jus gravy mix (after mixing with a little water -- not the amount suggested on the gravy package). Let simmer until most of the liquid evaporates. Then add remaining sherry. Let simmer a few minutes.
Serve with London broil or roast beef.
cant help you right now, im hallucinating
Ingredients:
2 tablespoon olive oil
1 1/2 cups cremini mushrooms sliced
1 1/2 cup shitake mushrooms sliced
1 shallot sliced
2 cloves garlic, minced
2 cup veg broth
1/2 cup white wine
1 tablespoon sage
1/2 teapoon salt
1/4 teaspoon fresh black pepper
1/4 cup soy milk (regular flavor)
2 teaspoons flour dissolved in 1/4 cup cold water
Directions:
Heat oil up on medium-high heat in a large skillet. Add sliced mushrooms and shallots. Saute for 10 minutes. Add minced garlic, salt, pepper and sage. Saute 5 minutes more. Add white wine and saute. Add vegetable broth. Simmer uncovered for 30 minutes, until liquid is reduced by about half. Add flour mixture and combine well until sauce is thickened. Add soy milk and cook only 1 or 2 more minutes. It's ready!
make BASIC white sauce add fresh mushrooms and stir in sour cream right before serving
ingredients
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
1/2 teaspoon sugar
2 tablespoons finely chopped fresh parsley leaves
preparation
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.