PORTABELLA GRAVY
This sounds absolutely delicious! I got this in an e-mail from RealAge and this recipe link was in one of their newsletters. I am posting it here so I can find it easier, and to share with the 'Zaar community. I did not find anything else like it posted so far on 'Zaar. On the RealAge website, the Portobello Gravy recipe reads in the intro "This recipe is a tried-and-true favorite from EatingWell -- and it's low in saturated fat, low in cholesterol, and low in carbs, too. Find other recipes at EatingWell.com. I hope to try this, but if you try it out first, please let me know how it turns out. :) I copied and pasted this recipe as originally listed, (unless 'Zaar doesn't recognize something, I'll put what recipe calls for in parentheses). Get the full nutritional information for this recipe, including fat, calories, and serving size by going to: http://www.realage.com/NutritionCenter/Recipes/Portobello_Gravy.aspx.
Provided by blancpage
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
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). Serve hot.
Nutrition Facts : Calories 33.9, Fat 1.7, SaturatedFat 0.2, Sodium 378.8, Carbohydrate 3.8, Fiber 0.5, Sugar 1, Protein 1.3
PORTABELLA MUSHROOM GRAVY
This will greatly enhance your holiday turkey! When you cook the turkey, save the drippings for this great gravy! Somtimes I add a little milk or cream towards the end of cooking.
Provided by Sharon123
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Remove the turkey from the roasting pan and set aside.
- Place the pan and its drippings over medium-low heat.
- Stir in the sherry, scraping and deglazing the pan.
- Add the mushroom pieces, continuing to stir.
- As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
- Stir in the cornstarch-water mixture.
- Increase the heat to medium and stir until the gravy thickens.
- Taste and adjust seasoning with salt and pepper, if necessary.
PORTOBELLO MUSHROOMS
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Drizzle some olive oil over the mushrooms and season with some chopped dill and a pinch of sea salt on the underside of the mushrooms. Grill caps, watching it bubble, until tender and with slight grill marks.
PORTOBELLO WELLINGTON WITH RED WINE GRAVY
Lou Oates didn't grow up celebrating Thanksgiving - she was born in London - but she got a crash course in the holiday when she came to the United States almost 15 years ago to work as a vegan-recipe developer for Whole Foods. Since then she has hosted big holiday feasts for her American husband and friends with dishes like this portobello Wellington based on a recipe her dad used to make. "Vegan entrées can get complicated, and I didn't want to create a dish that would take six hours," she says. "Ultimately people just want a nice vehicle for gravy!"
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 serving
Number Of Ingredients 22
Steps:
- Make the Wellington: Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.
- Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.
- Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.
- Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)
- Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.
- In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.
- Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.
- Preheat the oven to 400˚ F. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.
- Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.
- Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.
VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS
Attention, vegetarians! You don't have to miss out on a classic blue-plate special any longer. Our mushroom version has the exact same breading used for chicken-fried steak (it works great), and we fry it until it's golden and crispy. Be generous with our flavor-packed veggie gravy (you can make it ahead and freeze it for up to a month).
Provided by Food Network Kitchen
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Position an oven rack at the top of the oven, and preheat the broiler. Arrange the mushrooms on a baking sheet, and broil until the sides facing up begin to soften, about 5 minutes. Flip, and continue to broil until the sides facing up are soft, about 5 minutes more. Let cool.
- Put the mushrooms, gill-side up, between 2 pieces of plastic wrap, and pound to about 1/4 inch thick with a meat mallet. Season all over with 1/2 teaspoon salt.
- Whisk together the flour, baking powder and 1 teaspoon each salt and pepper in a shallow dish. Whisk together the milk and eggs in a separate shallow dish.
- Lower the oven heat to 250 degrees F. Put a rack over a rimmed baking sheet. Heat about an inch of oil to 350 degrees F in a large cast-iron skillet or Dutch oven over medium-high heat.
- While the oil heats, dredge each mushroom in the flour mixture to completely coat; shake off any excess. Then dip into the egg mixture until fully coated; let the excess drip off. Return the mushroom to the flour mixture, and dredge a second time, until completely coated, pressing firmly into the flour mixture. Arrange on one side of the rack on the baking sheet.
- Add 2 of the breaded mushrooms to the hot oil, and cook, turning once, until crisp and golden, about 5 minutes total. Transfer the mushrooms to the unused side of the rack. When the oil comes back to temperature, repeat with the remaining 2 mushrooms and keep the first 2 warm in the oven.
- Serve the mushroom steaks with mashed potatoes and generous spoonfuls of hot gravy. Garnish with chives or scallions if using.
- Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
- Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock into a large liquid measuring cup, then squeeze all the liquid out of the solids with the back of a ladle (there should be about 4 cups of stock); discard the solids. (If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month; warm slightly before making gravy.)
- Melt the butter in a medium saucepan over medium heat. Add the sage leaves to the butter, and stir for 30 seconds; remove the fried sage leaves, and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
- Chop the fried sage, stir it and the parsley into the gravy and season to taste with pepper.
CHICKEN FRIED PORTOBELLO MUSHROOM WITH MASHED POTATOES AND GRAVY
Steps:
- Stem and brush off surface debris from mushrooms. Whisk milk and eggs until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme, and additional salt and pepper.
- Heat butter in skillet. Dredge mushroom in egg wash, then in crumb mixture. Fry mushroom until golden brown on both sides. Serve with Mashed Potatoes and Gravy.
- Boil potatoes until fork tender. Drain well. Add remaining ingredients and mash well.
- Make the roux by melting butter in a saucepan. Add flour and stir until incorporated. Add heavy cream and stir well until simmering. Remove from heat and season with salt and pepper.
PORTABELLA STEAKS & GRAVY
Make and share this Portabella Steaks & Gravy recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush any dirt off of mushrooms, and cut off stem of mushroom.
- (Save the stem pieces for gravy).
- Then make a marinade out of ingredients.
- Stack mushrooms in a tupperware container and pour over mushrooms.
- You might need more marinade to completely cover mushrooms.
- Refrigerate for at least four hours.
- Then heat a large frypan to medium heat, with a dash of olive oil.
- Place mushrooms in pan cap down.
- Pour more marinade over mushrooms as they cook.
- Flip mushrooms after about five minutes.
- Add more marinade to new side.
- Cook about five more minutes or until the mushrooms are nicely browned on both sides.
- After mushrooms have cooked I place them in the warm oven and use the remaining juice in the pan to make gravy.
- I add the minced marinaded stem pieces, and a tablespoons.
- more oil.
- Brown up the pieces, then I add flour stirred into water to thicken, 1 tablespoons.
- nutritional yeast, a dash of tamari, salt and pepper to taste.
Nutrition Facts : Calories 100.6, Fat 7.1, SaturatedFat 1, Sodium 509.8, Carbohydrate 7.2, Fiber 1.6, Sugar 1.9, Protein 3.4
PORTOBELLO MUSHROOM SAUCE
A decadent sauce for steak, also great for dipping French bread.
Provided by Breinn Robert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.
Nutrition Facts : Calories 307.6 calories, Carbohydrate 5.8 g, Cholesterol 96.8 mg, Fat 27.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 17.4 g, Sodium 69.1 mg, Sugar 1.4 g
PORTABELLA VEGETARIAN GRAVY
Categories Mushroom Vegetable Side Vegetarian Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.
OPEN-FACE PORTABELLA SANDWICHES
Make and share this Open-Face Portabella Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine tomato, basil and salt in a small bowl,set aside.
- Clean mushrooms, cut off stems even with caps.
- Discard stems.
- Combine vinegar and oil, gently brush mixture over the mushrooms.
- Place mushrooms on the unheated rack of the broiler pan.
- Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
- Drain mushrooms on paper towels.
- Thinly slice mushrooms.
- Place bread on a baking sheet.
- Place under broiler for 2 to 3 minutes or till bread is heated through.
- To serve, top toasted bread with mushrooms slices and tomato mixture.
- If desired, top with cheese.
BEEF ROAST WITH PORTABELLA MUSHROOMS
A delicious and elegant way to serve "comfort food"! I created this recipe to use up some portabella mushrooms that I bought on special.
Provided by Denise J
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Salt roast on all sides to taste.
- Brown roast in 1 T of oil over medium high heat in ovenproof skillet.
- Remove roast from pan.
- Add other 1 T oil to pan, brown onions and mushrooms until mushrooms start to become limp and onions start to brown.
- Add garlic and saute 1 more minute.
- Deglaze pan with broth and 1/4 cup of red wine.
- Add tomato paste and stir until smooth.
- Return roast to center of pan.
- Pour remaining wine on top of roast.
- Sprinkle with black pepper if desired.
- Place bay leaf on top of roast.
- Cover pan tightly with lid or foil.
- Bake at 325 for approximately 1 1/2 hours.
- After removing from oven, let roast rest 15 minutes before slicing into thick slices.
- After removing roast for slicing, add sour cream to pan juices, mushrooms and onions.
- Cook over medium heat for approx.
- 5 minutes to thicken sauce.
- Add sliced beef back to pan, and serve.
- Delicious and elegant!
Nutrition Facts : Calories 518.5, Fat 36, SaturatedFat 13.6, Cholesterol 133.2, Sodium 190.4, Carbohydrate 5.1, Fiber 0.9, Sugar 1.6, Protein 38.3
More about "portabella gravy recipes"
PORTOBELLO GRAVY RECIPE | EATINGWELL
From eatingwell.com
5/5
- 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). Serve hot.
EASY PORTOBELLO MUSHROOM GRAVY - CENTER FOR NUTRITION …
From nutritionstudies.org
4.5/5 (4)Category Sauces
- Saute onion and garlic in 3 tbsp water; stirring often, until softened, about 5 minutes. Add mushrooms and cook until they begin to release their juices, about 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.
PORTOBELLO MUSHROOM GRAVY | MRFOOD.COM
From mrfood.com
Category Relishes, Sauces, SeasoningsEstimated Reading Time 50 secs
15 PORTOBELLO MUSHROOM RECIPES THAT WILL MAKE YOUR MOUTH WATER
From onegreenplanet.org
STEAK PORTABELLA FROZEN MEAL | OFFICIAL LEAN CUISINE®
From goodnes.com
ROSEMARY PORTOBELLO GRAVY RECIPE - MOTHER EARTH LIVING
PROGRESSO CREAMY PORTOBELLA RECIPE STARTER RECIPE IDEA: OVEN …
From amamascorneroftheworld.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
ROAST BEEF WITH CARAMELIZED ONION AND PORTABELLA GRAVY
From prevention.com
PORTABELLA MUSHROOM GRAVY (VEGAN AND GLUTEN FREE)
From pacerkristen.com
THE BEST BISCUITS AND GRAVY IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
MYFRIDGEFOOD - PORTOBELLO MUSHROOM GRAVY
From myfridgefood.com
SALISBURY STEAK WITH PORTOBELLO MUSHROOM AND SHALLOT GRAVY …
From nourishyourlife.org
PORTOBELLO MUSHROOM GRAVY : VEGAN
From reddit.com
GRILLED PORTABELLO MUSHROOM OVER MASHED CAULIFLOWER
From ordinaryvegan.net
PORTABELLA MUSHROOM GRAVY RECIPE - RECIPELAND.COM
From recipeland.com
EASY BEEF AND PORTOBELLO MUSHROOM STEW - KITCHEN DIVAS
From kitchendivas.com
PORTOBELLO MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
PORTABELLA STEAKS AND GRAVY - TESKEDSGUMMAN.SE
From teskedsgumman.se
PORTOBELLO MUSHROOM GRAVY - WOMAN'S DAY
From womansday.com
15+ BEST PORTOBELLO MUSHROOM RECIPES - FOOD NETWORK
From foodnetwork.com
BEST VEGETARIAN CHICKEN-FRIED PORTOBELLO MUSHROOM STEAKS …
From foodnetwork.ca
BEST PORTOBELLO MUSHROOM STEAKS - ELAVEGAN | RECIPES
From elavegan.com
MASHED GARLICKY POTATOES WITH PORTOBELLO GRAVY - EATINGWELL
From eatingwell.com
PORTABELLA STEAKS AND GRAVY – HEALTHY FOODS
From healthyfoodcookbook.com
TURKEY TENDERLOIN WITH PORTABELLA MUSHROOM GRAVY
From divinekuizine.com
VEGAN PORTOBELLO MUSHROOM GRAVY | MY DARLING VEGAN
From mydarlingvegan.com
GRILLED PORTOBELLO MUSHROOMS WITH GARLIC SAUCE - VEGAN RICHA
From veganricha.com
PORTOBELLO STEAKS - SIMPLE VEGAN BLOG
From simpleveganblog.com
PORTABELLA GRAVY - SOLERANY.COM
From solerany.com
THE BEST BISCUITS AND GRAVY IN WARRENTON - TRIPADVISOR
From tripadvisor.com.my
PORK CHOPS WITH PORTOBELLO MUSHROOMS RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
EASY STUFFED PORTOBELLO MUSHROOMS - GRITS AND CHOPSTICKS
From gritsandchopsticks.com
PORTABELLA MUSHROOM GRAVY | RECIPE | STUFFED PORTABELLA …
From pinterest.ca
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #sauces #condiments-etc #vegetables #easy #dinner-party #holiday-event #dietary #comfort-food #savory-sauces #mushrooms #onions #taste-mood #3-steps-or-less
You'll also love