Someone gave me a big bag of trumpet mushrooms so I made the gravy for Thanksgiving dinner today and froze it.
First I cooked a few pieces of bacon, leaving the fat in the pan. (Had the bacon for lunch.)
Then carmelized chopped onion in the fat. Then added chopped mushrooms and cooked until the water evaporated.
I had some sage compound herb butter in the freezer from summer, so I added that.
In went low-salt beef broth, 1 tsp of balsamic vinegar, and some freshly ground pepper.
Then I put some of the broth with a bit of melted herb butter and a few tablespoons of flower into a mini food processor and ran it until smooth. This mixture was added to the gravy. Cooked on low for several minutes then added chicken broth until I got the consistency I wanted.
Gravy was transferred to containers and frozen. On Thanksgiving, I'll reheat slowly and stir in a bit of cream.
First I cooked a few pieces of bacon, leaving the fat in the pan. (Had the bacon for lunch.)
Then carmelized chopped onion in the fat. Then added chopped mushrooms and cooked until the water evaporated.
I had some sage compound herb butter in the freezer from summer, so I added that.
In went low-salt beef broth, 1 tsp of balsamic vinegar, and some freshly ground pepper.
Then I put some of the broth with a bit of melted herb butter and a few tablespoons of flower into a mini food processor and ran it until smooth. This mixture was added to the gravy. Cooked on low for several minutes then added chicken broth until I got the consistency I wanted.
Gravy was transferred to containers and frozen. On Thanksgiving, I'll reheat slowly and stir in a bit of cream.