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.
LIVER WITH WILD MUSHROOMS
Team the rustic, earthy flavour of wild mushrooms with rich pork liver, covered in a cream and sage sauce
Provided by Gerard Baker
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Place a large frying pan over a high heat and, when hot, add the dripping or lard. When it's melted, add the liver. Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
- When the liver is browned, transfer it to a roasting tin. Sprinkle it with the shallot and put it in the oven for 20-25 mins. When the liver is firm to the touch, or registers 55C on an electric cooking thermometer in its thickest part, remove it from the oven and set it to rest in a warm place, lightly covered.
- While the liver cooks, prepare the mushrooms. Brush them to remove any grit or soil. Place a large saucepan over a medium-high heat and add the olive oil or butter. Cook the mushrooms with a little seasoning so that they brown a little and all the liquid evaporates. Add the onion and garlic to the pan and reduce the heat to medium. Continue to cook until the mushrooms begin to soften, then add the thyme and sage. Stir together well, then add the Sherry and white wine.
- Turn the heat to high and boil the juices so that they reduce by half. Add the stock and repeat. When the juices in the pan are reduced and slightly thickened, add the cream and stir to combine. Taste the juices and correct the seasoning if required.
- When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.
Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
MUSHROOM CREAM GRAVY SAUCE
An ambrosial sauce that is irresistible! This is excellent atop smashed potatoes or as a sauce for long, flat pasta. Adjust seasonings for a variety of complex flavors! Common substitutions include paprika and cayenne in lieu of the Italian herbs used here!
Provided by Amber D. Marcu
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat butter in a heavy-bottomed pan over medium heat until foamy; cook and stir shallots and garlic in the melted butter for 3 minutes. Add mushrooms and rosemary; stir to coat, 1 minute.
- Pour 1/4 cup white wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase heat to medium-high; add cream and 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 5.4 g, Cholesterol 69.9 mg, Fat 20.6 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 12.9 g, Sodium 118.7 mg, Sugar 1.1 g
CREAMY LIVER AND MUSHROOM GRAVY
I love liver and stroganoff. This a recipe I made up to take advantage of that. I use an all-purpose Gluten-free flour mix but it would work fine with any all-purpose flour if you are not on a Gluten free diet.
Provided by Ames0325
Categories Beef Organ Meats
Time 2h30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse liver thoroughly and pat dry. Pour 1 cup of the milk over the liver in a shallow container and refrigerate for 1-2hrs. This will remove any bitter flavor from the liver.
- Drain the milk off the liver and discard the milk.
- Cut the liver into 1 inch cubes.
- Saute liver over medium heat in a large non-stick skillet until the outsides and lightly browned and they are just barely pink inside. Do not overcook. Remove liver from pan and set aside.
- Add the onions and mushrooms to the skillet and cook until onions are translucent and beginning to brown and the mushrooms are cooked through. Remove and set aside with the liver.
- Melt butter. Add the flour and stir to form a roux. Cook 1-2 minutes. Add broth and milk slowly. Cook over medium-high heat until sauce begins to thicken.
- Add cheese one small handful at a time stirring constantly and making sure the first handful has completely melted before adding another,.
- Return the liver, mushrooms, and onions to pans and heat through.
- Salt and pepper to taste.
CALF LIVER AND ONIONS IN CREAMY MUSHROOM SAUCE
Make and share this Calf Liver and Onions in Creamy Mushroom Sauce recipe from Food.com.
Provided by Chef Jeff Garland
Categories Beef Organ Meats
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a casserole dish place liver and cover with milk use more if necessary. Refrigerate 1 hour minimum. Do not skip this step!
- In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes.
- Remove liver from milk. Discard milk. Sprinkle liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for 5 minutes.
- Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes.
- Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve. Don't forget the creamed potatoes!
MUSHROOM SOUR CREAM GRAVY
My grandma made this gravy every Thanksgiving to drizzle over sliced turkey and stuffing. When I have leftover turkey and mushroom gravy, I chop the turkey into small pieces and add it to the gravy. I serve it over a piece of bread, open-face style. -Joy Mellwig, Naples, Florida
Provided by Taste of Home
Time 40m
Yield about 4-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, saute mushrooms in 3 tablespoons butter in batches; set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth., Gradually add water. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in mushrooms and heat through. Remove from heat; stir in sour cream.
Nutrition Facts : Calories 66 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 136mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
CREAMY MUSHROOM GARLIC SAUCE
This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.
Provided by thedailygourmet
Categories Sauces
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g
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