Community Pick
Mean Chef's Mushroom Gravy
photo by Marg (CaymanDesigns)
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
3 1/2 cups
ingredients
- 4 tablespoons unsalted butter
- 2 cups thinly sliced mushrooms (8 ounces)
- 1⁄4 cup unbleached flour
- 2 1⁄2 cups vegetable stock, store-bought or homemade
- 1⁄4 cup dry red wine
- 2 tablespoons tamari soy sauce
- fresh ground black pepper
directions
- Melt the butter in a medium-size saucepan over medium heat.
- Add the mushrooms and sauté until brown, about 7 minutes.
- Stir in the flour; it will become very pasty.
- Cook this roux for 2 minutes, stirring constantly.
- It will stick to the bottom of the pan a little bit; that's okay.
- 2.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
- Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
- Serve in a sauceboat.
Reviews
-
Excellent recipe! I made it exactly as written the first time and served it with meatballs. Very good. I made it again the next day but this time I used beef broth instead of vegetable stock. I could not see or taste any difference. Both were excellent. Will be serving this at an upcoming wedding even for 200 guests.
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Excellent! Didnt have Beef Broth so I whipped up a batch using a Knorr Beef Concentrate tub mixed with 2¾ hot water, ? pack of Lipton Onion Soup Mix, ½ teaspoon dried Parsely and a ¼ tsp Onion & Garlic Powder each. Didn't use any wine. Also used Brown Rice flower in place of regular flour. The results were a flavorful, extra thick gravy. The next time (and there will be a next time), I will use less Brown Rice flower or either more broth. Dropped some oven browned Omaha Steak Meatballs into the gravy once it was done (juices, fat, bits and all) & simmered on low for 15 minutes. Served the meatballs & gravy over Armenian Rice w/a side of seasoned Cauliflower & Brocolli. This was a huge hit for dinner!!!
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Tweaks
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Excellent recipe! I made it exactly as written the first time and served it with meatballs. Very good. I made it again the next day but this time I used beef broth instead of vegetable stock. I could not see or taste any difference. Both were excellent. Will be serving this at an upcoming wedding even for 200 guests.
RECIPE SUBMITTED BY
Jeff Hixson
Somerset, Pennsylvania