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29 November, 2015

Mushroom Gravy

Posted in : Uncategorized on by : Pamela Reynoso

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Gravy is one of my favorite things.  It is such an easy thing to make, I don’t know why I don’t make it more often.   The key to smooth gravy is not to add the flour or stock to quickly.

Another one of my tricks for making gravy for large groups is to add this homemade gravy , with or without the mushrooms, to store bought gravy.  This insures you will have enough, that it won’t be lumpy,  and it really improves any store bought gravy.

 

What You Need:

1 Tablespoon Olive Oil

1 lb Shiitake Mushrooms

2 Tablespoons Butter

Salt

2 Teaspoons Flour

1 Cup Chicken Stock

 

What To Do:

Clean and slice the mushrooms.  Heat the olive oil in a pan.  Add the mushrooms and sprinkle with salt. Stir occasionally until the mushrooms have released some of their moisture and are slightly brown.  Remove the mushrooms from the pan and set aside. Add the butter to the pan. Once the butter has melted, sprinkle evenly with the flour. Stir to make sure the butter covers all the flour then very slowly stir in the stock. Once all the stock has been added, bring the sauce to a simmer and stir until it has thickened, about 7 minutes.  Add the mushrooms back to the gravy and remove from the heat.  Add more salt to taste. Enjoy!