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Old 05-01-2011, 12:07 PM   #1
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Mushroom Gravy

Basic Mushroom Gravy

1/2 pound sliced or diced white mushrooms
1/2 cup diced onions
1/2 teaspoon minced garlic
2 Tablespoons Butter
2 Tablespoons AP flour
2 cups beef stock or broth
Salt & Pepper, to taste

Melt butter in saute pan and saute' mushrooms, onions and garlic intil onions are soft. Stir in flour and cook, stirring for about 5 minutes. Stir in beef stock, continue stirring until thick. You can add more stock if you would like thinner gravy. Salt and Pepper to taste.

There are as many varitations as there are types of mushrooms, stocks and spices.
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Old 05-01-2011, 03:31 PM   #2
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Quote:
Originally Posted by PrincessFiona60 View Post
Basic Mushroom Gravy

1/2 pound sliced or diced white mushrooms
1/2 cup diced onions
1/2 teaspoon minced garlic
2 Tablespoons Butter
2 Tablespoons AP flour
2 cups beef stock or broth
Salt & Pepper, to taste

Melt butter in saute pan and saute' mushrooms, onions and garlic intil onions are soft. Stir in flour and cook, stirring for about 5 minutes. Stir in beef stock, continue stirring until thick. You can add more stock if you would like thinner gravy. Salt and Pepper to taste.

There are as many varitations as there are types of mushrooms, stocks and spices.
Looks great, wonder how it would be over rice or angel hair pasta? I'm going to try the rice first.
kades
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Old 05-01-2011, 03:33 PM   #3
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Thanks, Kades...I like it over just about anything.
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Old 05-01-2011, 04:11 PM   #4
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I think it sounds great too! I also think it would be great over rice, pasta or a nice piece of beef of any kind. I make something very similar to that and serve it over a ricotta cheese ravioli -- delicious!
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Old 05-01-2011, 04:17 PM   #5
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Like I mentioned, it's a very easy recipe to play with. Chicken or even mushroom stock instead of the beef. Any kind of mushrooms...I'm going to be doing dried porcinins as a gravy later this week and I will be using this basic recipe.

If you start adding veggies and meat to it you have stew.
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Old 05-01-2011, 04:24 PM   #6
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I do use chicken stock for the ravioli. And yes, I can see all kinds of possibilites. I worked at a restaurant years ago where they made a simple grilled hamburger steak with the same kind of sauce along with sauteed mushrooms and onions -- big seller. Thanks for sharing!
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Old 05-01-2011, 04:28 PM   #7
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Now is know what to do with the leftover Portabella slices. Copied and printed. Thanks for the inspiration, Princess.
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Old 05-01-2011, 04:29 PM   #8
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Got me thinking. Last Fall a friend brought us an 8 lb. Hen of the Woods mushroom, which I cut up, froze most and dehydrated some. Delish! Have used it in soups and stews, will try the sauce!
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Old 05-01-2011, 04:36 PM   #9
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Got me thinking. Last Fall a friend brought us an 8 lb. Hen of the Woods mushroom, which I cut up, froze most and dehydrated some. Delish! Have used it in soups and stews, will try the sauce!

YUM!!! That sounds great!
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Old 05-01-2011, 04:59 PM   #10
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Quote:
Originally Posted by PrincessFiona60 View Post
Basic Mushroom Gravy

1/2 pound sliced or diced white mushrooms
1/2 cup diced onions
1/2 teaspoon minced garlic
2 Tablespoons Butter
2 Tablespoons AP flour
2 cups beef stock or broth
Salt & Pepper, to taste

Melt butter in saute pan and saute' mushrooms, onions and garlic intil onions are soft. Stir in flour and cook, stirring for about 5 minutes. Stir in beef stock, continue stirring until thick. You can add more stock if you would like thinner gravy. Salt and Pepper to taste.

There are as many varitations as there are types of mushrooms, stocks and spices.

Sounds delicious!
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Mushroom Gravy Basic Mushroom Gravy 1/2 pound sliced or diced white mushrooms 1/2 cup diced onions 1/2 teaspoon minced garlic 2 Tablespoons Butter 2 Tablespoons AP flour 2 cups beef stock or broth Salt & Pepper, to taste Melt butter in saute pan and saute' mushrooms, onions and garlic intil onions are soft. Stir in flour and cook, stirring for about 5 minutes. Stir in beef stock, continue stirring until thick. You can add more stock if you would like thinner gravy. Salt and Pepper to taste. There are as many varitations as there are types of mushrooms, stocks and spices. 3 stars 1 reviews
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