Mushroom Gravy recipe

[Guest guest]

Hi, you can make any sauce and gravy you like with a very adaptable recipe. It also takes very little time to make, but you do have to watch it carefully so you don't burn it.

 

All you need to make it is a fat (butter/margarine), an equal amount of flour (this usually is a few tablespoons of each), some salt & pepper to taste (I usually use 1/4 tsp of each), and 1 cup of liquid (stock, milk, even water). You can substitute for a vegetarian/vegan diet quite easily.

 

Melt the fat in a saucepan, stir in flour, salt and pepper. Stir until bubbly, and then pour in the liquid. Bring to a boil, stirring constantly. Boil and stir for 1 minute, or until as thick as you like.

 

Mushroom Gravy: Saute mushrooms, remove to plate. Stir in flour and continue as above.

 

Brown Onion Gravy: Saute onions until carmalized <sp?>. Remove. Stir in flour and continue as directed above.

 

For thicker gravy add a little less liquid.

 

The list goes on, so experiment a little.

 

Christine

 

 

 

In a message dated 7/29/2002 8:27:45 PM Eastern Daylight Time, jbryant1 writes:

 

 

Can anyone tell me how they make mushroom gravy? The only gravy I know how to make involves using Campbell's creme of "x" soup.

[Guest guest]

, " Jennifer Bryant " <jbryant1@t...> wrote:

> Can anyone tell me how they make mushroom gravy? The only gravy I

know

> how to make involves using Campbell's creme of " x " soup.

 

Here is one that I have used. But, rather than chopping ALL the

mushrooms in the food processor, I like to leave some slices. (my

personal preference).

 

Mushroom Gravy

 

12 oz. mushrooms

4 tbsp. olive oil

1 1/2 c chopped onion

3 tbsp. flour

2 1/2 c. water

2 tsp. tamari

1 tsp thyme

1/2 tsp salt

 

Process mushrooms in food processor until chopped, set aside. Saute

onion for 8-9 min until brown. Add mushrooms and saute for 5 min

more, then push to sides of pan. Add remaining oil & flour to center

of pan, whisk for 1 minute, then whisk in remaining ingredients.

Bring to boil and lower heat. Simmer 5 minutes or until desired

thickness.

[Guest guest]

, " Jennifer Bryant " <jbryant1@t...> wrote:

> Can anyone tell me how they make mushroom gravy? The only gravy I

know

> how to make involves using Campbell's creme of " x " soup.

 

I have also added sauteed, sliced mushrooms to this recipe. It has a

slightly more tangy flavour than the other recipe because of the

nutritional yeast.

 

Great Gravy

 

1 c. chopped onion

1 clove garlic

3 Tbsp. nutritional yeast

1/4 c. unbleached flour

3 c. water

1/2 tsp salt

1/2 tsp thyme (optional)

 

Brown onions in a little olive oil, 6-7 minutes. Sprinkle yeast over

top, then flour until thick. Whisk in half of water, raise heat & add

rest. Bring to boil, simmer gently for 5 minutes or until desired

thickness.

[Guest guest]

On 30 Jul 2002 07:10:59 -0000, you wrote:

 

> Mon, 29 Jul 2002 20:26:56 -0400

> " Jennifer Bryant " <jbryant1

>Mushroom Gravy Recipe

>

>Can anyone tell me how they make mushroom gravy? The only gravy I know

>how to make involves using Campbell's creme of " x " soup.

>

 

I'm not the original poster, but here's how I would make

mushroom gravy (not a recipe as such, I don't have a recipe,

but I'll tell you how to do it). You'll just have to judge

the quantities as you go. It's pretty easy and quick,

you'll do fine!

 

Slice mushrooms. In a heavy pan (frying pan or wok-type of

pan), saute them in a little olive oil until the mushrooms

'give up their juices' and are cooked. You can taste one or

a couple to see if they're cooked enough for your liking.

 

Then add a little tamari (natural soy sauce) and about a

cupful of water, maybe two cups depending on how many

mushrooms you used and how much gravy you want.

 

Instead of the water, you could substitute vegetable stock

if you have it (I never do), or you could add a little water

and a little white wine, or a little water and a little

sherry. The white wine would be nicest, I think. Or if you

want a heartier, stronger taste, you could use some red wine

and some water. If you just have water, you could add a

tablespoon or two of balsamic vinegar if you like it.

 

Sprinkle with black pepper, hopefully freshly ground. You

don't need salt, the tamari is salty. Let it simmer for a

couple of minutes on low heat.

 

While it's simmering, put about 1-2 tablespoons of

cornstarch in a cup. Add cold water, stirring, until it

forms a paste.

 

Then stir some of your cornstarch solution into the

mushrooms and liquid. Pour it slowly into the center of the

pan, while you stir with your other hand. Don't use too

much: you can always add more in a couple of minutes. You

can also add more liquid if you added too much of the

cornstarch solution.

 

Let it simmer over slow heat, while stirring, until it

becomes clear and thick like gravy. This only takes a few

minutes, maybe 3 or 4 minutes. Serve.

 

Pat

[Guest guest]

Nutritional Yeast is an isolated fungus and would work

well with a mushroom gravy (although I am not found

of mushroom gravy). Forgive me if someone

mentioned this (on the run w/o seeing other

responses) but my gravy recipe posted earlier would

work - replace mock burger with lightly simmered

srooms... :-) David PS am started to put more stuff in

my briefcase - find it on my profile!

[Guest guest]

This is the best. I make this for Thanksgiving and I pour it all over my mashed

potatoes and stuffing I make on the side.

 

" Mushroom Gravy "

 

4 tblspns. butter

2 cups thinly sliced mushrooms

1/4 cup unbleached or all purpose flour

2 1/2 cups vegetable broth

1/4 cup dry red wine

2 tblpsns. tamari sauce or lite soy sauce

ground black pepper

 

Melt butter in medium saucepan over medium heat.

Add the mushrooms and saute until brown 7 mins.

Stir in flour, it will be pasty but this is fine, (it's called roux).

Cook the roux for 2 mins.stirring constantly, it will stick a little, still OK

don't get nervous.

Stir in the veggie broth, wine, soy sauce and pepper, and bring to

a boil, then turn heat down.

Cook the gravy at a bubbly simmer for 5 mins. stirring almost constantly

and scraping any crusty bits from bottom of pan (they add extra good taste).

Ready to place in sauce boat and serve.

 

NOTE* If you use regular soy sauce instead of lite then use unsalted butter to

saute the mushrooms, this will balance the salt.

 

 

 

 

FareChase - Search multiple travel sites in one click.

 

 

[Guest guest]

<knocks Donna aside right in the middle of her recipe read, and holds up cheapo

box of serve a gravy for the crowd to see>

 

This stuff is da BOMB! just mix with some water.

 

:oD

-

purplepassion

GROUP

Tuesday, November 01, 2005 11:07 AM

" Mushroom Gravy " recipe

 

 

This is the best. I make this for Thanksgiving and I pour it all over my

mashed potatoes and stuffing I make on the side.

 

" Mushroom Gravy "

 

4 tblspns. butter

2 cups thinly sliced mushrooms

1/4 cup unbleached or all purpose flour

2 1/2 cups vegetable broth

1/4 cup dry red wine

2 tblpsns. tamari sauce or lite soy sauce

ground black pepper

 

Melt butter in medium saucepan over medium heat.

Add the mushrooms and saute until brown 7 mins.

Stir in flour, it will be pasty but this is fine, (it's called roux).

Cook the roux for 2 mins.stirring constantly, it will stick a little, still OK

don't get nervous.

Stir in the veggie broth, wine, soy sauce and pepper, and bring to

a boil, then turn heat down.

Cook the gravy at a bubbly simmer for 5 mins. stirring almost constantly

and scraping any crusty bits from bottom of pan (they add extra good taste).

Ready to place in sauce boat and serve.

 

NOTE* If you use regular soy sauce instead of lite then use unsalted butter

to saute the mushrooms, this will balance the salt.

 

 

 

FareChase - Search multiple travel sites in one click.