Shiitake Mushroom Gravy Recipes
SHIITAKE MUSHROOM GRAVY
Made with healthy shiitake mushrooms, this gravy tastes just like turkey gravy only less greasy. Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Sauces
Time 45m
Yield 4 cups, approximately
Number Of Ingredients 9
Steps:
- Heat oil in a 2-quart saucepan.
- Add flour and stir with a wooden spoon until the mixture becomes the consistency of wet sand.
- Add mushrooms and cook 5 minutes more.
- Pour in stock and soy sauce.
- Bring to a slow boil and cook 20 to 30 minutes until thickened.
- Adjust seasoning with apple cider vinegar, sea salt and black pepper.
SHIITAKE MUSHROOM GRAVY
This is a fantastic alternative to traditional giblet gravy-- the mushroom pieces take the place of giblets or hard-boiled egg pieces (for the others out there who are squeamish about the old-fashioned version) and the flavor adds a wonderful savory complement to any holiday dish. I've been making this for Thanksgiving and Christmas dinners for years now, and we always drown turkey, potatoes, stuffing, biscuits--you name it--in this gravy. It's slightly creamy, fragrant, and has a beautiful flavor that adds something lovely without overpowering. It heats up nicely with leftovers, as well! (I adapted it slightly from a cookbook so many years ago now that I can't remember where it came from.)
Provided by uberivy
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour and Sherry in small bowl until smooth paste forms.
- Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes.
- Note: these two starter stages can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.
- Discard turkey neck and giblets from pan juices in roasting pan.
- Transfer pan juices to large glass measuring cup, and spoon off fat.
- Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms.
- Add flour paste and whisk until smooth.
- Bring mixture to boil, stirring frequently.
- Boil until thickened to light gravy, about 10 minutes.
- Mix in cream, thyme and tarragon. Season with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 277.4, Fat 11.9, SaturatedFat 7.1, Cholesterol 33.4, Sodium 101.8, Carbohydrate 21.6, Fiber 1.7, Sugar 3.4, Protein 5.7
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.
HOME-STYLE BISCUITS WITH SHIITAKE MUSHROOM GRAVY
Categories Herb Mushroom Brunch Side Bake Vegetarian Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven and bake biscuits according to package directions.
- Meanwhile, melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Add flour and thyme and stir 1 minute. Whisk in broth, then Madeira. Boil until mixture thickens to gravy consistency, whisking occasionally, about 8 minutes. Season to taste with salt and pepper.
- Split or cut open 4 biscuits (save remaining biscuit for another time; can be reheated). Place 4 biscuit halves on each of 2 plates. Spoon gravy over.
ROAST TURKEY WITH HERB RUB AND SHIITAKE MUSHROOM GRAVY
Categories Mushroom turkey Roast Christmas Thanksgiving Rosemary Tarragon Thyme Bon Appétit
Yield Serves 16
Number Of Ingredients 21
Steps:
- Make turkey:
- Mix first 5 ingredients in small bowl. Pat turkey dry with paper towels and place on rack set in large roasting pan. If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey. Brush turkey with oil. Rub herb mix all over turkey. Place turkey neck and giblets in roasting pan. (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting.)
- Position rack in lowest third of oven and preheat to 425°F. Drizzle melted butter all over turkey. Pour 2 cups broth into pan. Roast turkey 45 minutes. Remove turkey from oven and cover breast with foil. Reduce oven temperature to 350°F. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes). Remove foil from turkey; pour remaining 2 cups broth into pan. Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer. Transfer turkey to platter; tent with foil. Let stand 30 minutes. Reserve liquid in pan for gravy.
- Meanwhile, prepare gravy:
- Mix flour and Sherry in small bowl until smooth paste forms. Melt butter in heavy large saucepan over medium-high heat. Add mushrooms and rosemary and sauté until mushrooms begin to soften, about 3 minutes. (Can be made 3 hours ahead. Cover flour paste tightly. Let paste and mushrooms stand at room temperature.)
- Discard turkey neck and giblets from pan juices in roasting pan. Transfer pan juices to large glass measuring cup. Spoon off fat. Add enough chicken broth to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk until smooth. Bring mixture to boil, stirring frequently. Boil until thickened to light gravy, about 10 minutes. Mix in cream, thyme and tarragon. Season with salt and pepper. Serve turkey with gravy.
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SHIITAKE MUSHROOMS GRAVY | GIANGI'S KITCHEN
Spoon off fat and discard. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk to …
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Cuisine AmericanEstimated Reading Time 2 minsCategory Side DishTotal Time 30 mins
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Cuisine AmericanEstimated Reading Time 2 minsCategory Side DishTotal Time 30 mins
- Mix flour and Sherry in a small bowl until smooth paste forms. Melt butter in a heavy large saucepan over medium-high heat. Add mushrooms and rosemary: sauté until mushrooms begin to soften, about 3 minutes. (Can be prepared 3 hours ahead.) Cover flour paste lightly. Let paste and mushrooms stand at room temp.
- Transfer pan juices to an 8-cup glass measuring cup. Spoon off fat and discard. Add enough chicken broth to pan juices to measure 5 cups; add to saucepan with mushrooms. Add flour paste and whisk to combine. Bring mixture to boil, stirring frequently. Boil until thickened to a light gravy, about 10 minutes. Mix in cream, thyme, and tarragon. Season to taste with salt and pepper. Serve with turkey.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #sauces #condiments-etc #vegetables #asian #chinese #japanese #dinner-party #holiday-event #vegan #vegetarian #dietary #savory-sauces #mushrooms
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