MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY
I adopted this recipe from Mean Chef. He and I made it together one cold spring in 2005 "Just your basic fabulous meatloaf with mushroom gravy. Great serve cold on a sandwich."
Provided by Bekah
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees.
- Pour the oil into a sauté pan and set over medium-high heat.
- Add the onion and garlic and saute until translucent, about 5 minutes.
- Remove from heat and allow to cool.
- In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
- Place the ground meat into another bowl and pour the egg mixture over the meat.
- Add the saltines, parsley, onion, and garlic to the bowl.
- Season with salt and pepper.
- Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
- Transfer to a cookie sheet and form into a loaf.
- If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
- Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
- If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
- Remove from the oven and set aside to rest for 5 minutes.
- Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
- Mushroom Gravy (recipe#66984): 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.
- 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.
Nutrition Facts : Calories 1096.9, Fat 80.9, SaturatedFat 32.1, Cholesterol 324.9, Sodium 3302, Carbohydrate 28.1, Fiber 2.5, Sugar 4, Protein 59.4
CHEF JOHN'S MUSHROOM GRAVY
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g
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.
MIRACLE MUSHROOM GRAVY
This vegetarian gravy has all of the hearty sausage flavor without all of the meat. It came to The Times in 2012 by way of Amy Lawrence, and her husband, Justin Fox Burks, who write the Chubby Vegetarian blog.
Provided by Tara Parker-Pope
Categories dinner, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Slice mushrooms about 1/4-inch thick. You will blend them later, so there's no need to be overly precise. Add the canola oil to a medium frying pan over high heat, and then sauté the mushrooms until browned. Add the shallots to the pan and continue to cook for another minute until the rawness has been cooked out of the shallots and they're translucent.
- Place the mushrooms and shallots into the work bowl of your food processor, and add the sage, red pepper flakes, clove powder, soy sauce and maple syrup.
- In the same pan over medium heat, melt the butter and add the flour. Whisk the mixture until fragrant, about 5 minutes. Whisk in the whole milk, and heat the mixture until slightly thick. Add the milk mixture to the food processor that contains the mushroom mixture. Pulse until the mushrooms are finely chopped and well incorporated into the milk, but leave some chunkiness for a nice texture.
- Return the mixture to the pan and keep warm until ready to serve. If it gets too thick, add some milk or stock to thin it out.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 7 grams, TransFat 0 grams
HAMBURGERS WITH MUSHROOM GRAVY
Simple and delish! Serve immediately over mashed potatoes, rice, or noodles.
Provided by imaARMYwife
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Combine ground beef, egg, panko bread crumbs, onion, and 1/4 cup cream of mushroom soup in a large bowl. Divide beef mixture evenly into 6 portions; shape each portion into a 1/2-inch thick patty.
- Heat a large non-stick skillet over medium-heat. Cook the burgers until browned, 3 to 4 minutes on each side. Whisk together the remaining cream of mushroom soup and beef broth in a bowl until smooth. Pour mixture over patties, then reduce heat to low. Simmer until the patties are no longer pink in the center, about 20 minutes.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 10.4 g, Cholesterol 102 mg, Fat 18 g, Fiber 0.1 g, Protein 22.8 g, SaturatedFat 6.5 g, Sodium 664.9 mg, Sugar 1.1 g
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
MEAN CHEF'S MUSHROOM GRAVY
Make and share this Mean Chef's Mushroom Gravy recipe from Food.com.
Provided by Jeff Hixson
Categories Sauces
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- 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.
VEGAN MUSHROOM GRAVY
Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared
Provided by Good Food team
Time 25m
Number Of Ingredients 7
Steps:
- Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
- Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
- Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
- Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.
Nutrition Facts : Calories 50 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
MEAN CHEF'S SOUTHERN FRIED CHICKEN AND GRAVY
Make and share this Mean Chef's Southern Fried Chicken and Gravy recipe from Food.com.
Provided by Jeff Hixson
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
- Cover and refrigerate 8 hours.
- Or cover chicken pieces with buttermilk and refrigerate for 8 hours - if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
- Drain chicken; rinse with cold water, and pat dry.
- Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken - for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
- Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
- Place 2 pieces of chicken in bag; seal.
- Shake to coat completely.
- Remove chicken, and repeat procedure with remaining pieces.
- Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
- Add chicken, a few pieces at a time, skin side down.
- Cover and cook 6 minutes; uncover and cook 9 minutes.
- Turn chicken pieces; cover and cook 6 minutes.
- Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
- Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
- FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
- Place skillet over medium heat.
- Add flour to drippings, stirring constantly, until browned.
- Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
- Stir in salt and pepper.
- Serve immediately.
- Yield: 1 2/3 cups.
- Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.
MEAN CHEF'S SAUTEED MUSHROOMS
Make and share this Mean Chef's Sauteed Mushrooms recipe from Food.com.
Provided by Bekah
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat.
- Add the mushrooms.
- Do not move the mushrooms until they have caramelized on the bottom.
- If you toss them too soon, they will release their liquid and begin to steam.
- When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
- Season with salt and pepper.
- Add the garlic.
- Saute another 2 minutes, and add the thyme and lemon juice.
- Cook to evaporate the liquid.
- Add the wine and reduce until the mushrooms are glazed with the sauce.
- Toss in the parsley and serve immediately.
Nutrition Facts : Calories 323.5, Fat 29.5, SaturatedFat 8.4, Cholesterol 22.9, Sodium 73.7, Carbohydrate 8, Fiber 1.9, Sugar 3.3, Protein 5.6
MEAN CHEF'S TURKEY GRAVY
I adopted this wonderful recipe from Mean Chef. It is a perfectly flavored, wonderfully browned gravy.
Provided by Bekah
Categories Sauces
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- When the turkey is done, transfer it to a serving platter to rest and set aside.
- Pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator.
- Leave any browned bits in the bottom of the roasting pan.
- Let stand for 5 minutes.
- Using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl).
- If the drippings don't seem dark enough, pour half back into the roasting pan and set over two burners.
- Bring to a boil over high heat.
- As the drippings reduce they will darken.
- Pour in the remaining drippings until the liquid in the pan is as dark as you want.
- The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle.
- Remove browned drippings and Add enough stock to the drippings to measure 4 cups total cooking liquid.
- set aside Set the roasting pan on top of the stove over 2 burners on moderately low heat.
- Add 6 tablespoons of the reserved fat to the pan.
- Sprinkle the flour into the pan, whisking constantly.
- Let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes.
- It is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning.
- Whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan.
- Simmer for 2 to 3 minutes, whisking occasionally.
- If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.
- If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.
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