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Old 09-15-2012, 12:48 PM   #1
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ISO Mushroom Gravy Instructions

I am not so good at gravy. So I want to put it over boiled meat so I have no drippings. But I have a stock the meat was cooked in. I also have some very reduced almost demi glac like turkey or beef/Tomato stock in my freezer. Need instructions. Don't want thick overly rich wallpaper glue (what happened last 2 times)thanks!!!!!! I also have mushrooms obviously and a full pantry

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Old 09-15-2012, 01:04 PM   #2
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Quote:
Originally Posted by Siegal View Post
I am not so good at gravy. So I want to put it over boiled meat so I have no drippings. But I have a stock the meat was cooked in. I also have some very reduced almost demi glac like turkey or beef/Tomato stock in my freezer. Need instructions. Don't want thick overly rich wallpaper glue (what happened last 2 times)thanks!!!!!! I also have mushrooms obviously and a full pantry
How did you make your gravy last time?

Did you use roux? Corn starch? Flour and water slurry? What liquid did you use for the gravy?

I would fry the mushrooms in butter or fat and when they are nearly as cooked as you want, sprinkle with flour and cook, with constant stirring, for a a couple of minutes. Then I would add the liquid and stir and scrape off any fond from the 'shrooms. Let it thicken. Add more liquid if it's too thick.
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Old 09-15-2012, 01:06 PM   #3
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I think I fried butter and flour and added stock?? Was gross
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Old 09-15-2012, 01:18 PM   #4
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Quote:
Originally Posted by taxlady View Post
How did you make your gravy last time?

Did you use roux? Corn starch? Flour and water slurry? What liquid did you use for the gravy?

I would fry the mushrooms in butter or fat and when they are nearly as cooked as you want, sprinkle with flour and cook, with constant stirring, for a a couple of minutes. Then I would add the liquid and stir and scrape off any fond from the 'shrooms. Let it thicken. Add more liquid if it's too thick.
+1
would saute minced onions and coarsely diced mushrooms in butter then add flour in 1/2 the amount of the butter used. After the flour is browned, add enough stock to bring gravy to the desired consistency.
If necessary add salt to taste.
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Old 09-15-2012, 01:30 PM   #5
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Originally Posted by Siegal View Post
I think I fried butter and flour and added stock?? Was gross
Maybe you didn't fry the flour long enough. You add stock or other liquid (for mushroom gravy I usually use milk) until it's not too thick.
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Old 09-15-2012, 04:03 PM   #6
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You also need to stir constantly.

You can also use milk or a mixture of milk and stock.
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Old 09-15-2012, 04:12 PM   #7
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I made it per your instructions and was delicious. I cooked onions and mushrooms, garlic in chicken fat until very browned. Added a few tb flour and cooked it with mushrooms for a min and added seasoning and stock. Came out really good and not like rich brown goo. Thanks!
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Old 09-15-2012, 04:47 PM   #8
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There you go. Now you can use that technique to make just about any gravy.
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Old 09-15-2012, 05:11 PM   #9
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There you go. Now you can use that technique to make just about any gravy.
Dada! Once again. DC to the rescue. That's what we do best.
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Old 09-16-2012, 03:51 AM   #10
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I fry the mushrooms with some onions too, add some flour, then some beef stock and a little Marsala . When it is thickened you can add some creme fraiche at the end for a creamy sauce. (optional ) . I do this gravy often , goes great with steak and with pork.
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