Mmmm Mushroom Gravy Recipes

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.

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.

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.

Steps:

• Heat oil in a pan and add cinnamon stick, cardamom, and cumin seeds. Let roast and, after a few seconds, add finely chopped onions and salt and saute until golden.
• Once the onions are golden and tender, add the masalas (spices) as follows: ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chili powder, green chilies, and curry leaves.
• Mix all the ingredients well and then add chopped tomato, and a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). You can also add ¼ cup (65 G) tomato paste in place of the 1 tomato to get a very smooth gravy.
• Once the oil starts to separate, add the cleaned and sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You should have a gravy-esque consistency: something that can be mixed with rice or accompanied by naan or roti or an equivalent flatbread.
• Finally, garnish with chopped coriander leaves and turn off the heat. If desired, add 1 tsp of ghee on the top to enhance the flavor.
• Serve with rice or naan. Enjoy!

Steps:

• Over medium-high heat saute the mushrooms in the margarine until soft.
• Add the flour, nutritional yeast, pepper and tamari/braggs. Stir constantly until thickened.
• Leave as is, or use an immersion blender to make it smooth (or a blender blender of course).

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.

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
• Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
• Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
• Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
• Season with pepper.
• If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
• Enjoy hot.