Portabella Mushroom Gravy Recipes

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.

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:

• 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.

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.

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.

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.