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Sunday, December 6, 2020

Mushroom Onion Gravy

It is nice to have an easy gravy recipe that is versatile, easy, and delicious. This one works well with meat, chicken, potatoes, or rice. Tonight I made it to top Better than Beef burgers and mashed potatoes which I made in the instant pot and it really made a nice quick and flavorful meal.

It can be made ahead and reheated adding a bit of water or broth  if needed.

 This is a pretty basic way to make gravy that you can change up for different dishes. If you are not a fan of mushrooms, just leave them out and make this with onions. You could increase the garlic or maybe add a bit of minced celery if you so desired. You could vary this by using different broths such as beef , turkey or chicken or making it with wine instead of sherry. You could add a bit of Miso paste if you had some on hand. And if you want to skip the flour add a slurry of corn starch at the end ( See notes below.)


Mushroom Onion Gravy

2 ½-3 TBSP Butter

6 oz mushrooms, sliced thin

Half an onion, diced

2 cloves of garlic, minced or pressed, or 1 tsp garlic powder, optional

2 tsp soy sauce

½ tsp onion powder

1/2 tsp thyme, optional 

3 TBSP flour

3 TBSP sherry or masala…or dry wine, ( slightly optional)

3-4  tsp of balsamic maple glaze (Recipe below)  OR about 2-3 tsp balsamic vinegar and 1 tsp maple syrup or sugar 

1 cup vegetable broth, extra water/broth if needed

Salt and pepper if needed to taste

Heat butter in heavy skillet. Add onions and cook for 3 minutes. Add mushroom and garlic .Sauté until softened and liquid is partly evaporated.

Add soy sauce, seasonings  and cook for another minute. 

Sprinkle with flour. Stir for 1-2 minutes. Add sherry and stir well then slowly add broth stirring constantly until well incorporated. Continue to stir and heat at a bubbling simmer for 2 minutes until gravy is at desired consistency. If it looks too thick, add a bit more broth or water and continue to stir or whisk. 

This gravy may be made a day or so ahead and stored covered in refrigerator . To serve- heat on low, add water if needed for consistency. Serve over potatoes, rice, chicken or meat. 

DB 2020

 

Balsamic Maple Glaze  - I often make  this glaze to keep in my refrigerator when I need it. I often use it  or as an addition to gravies and sauce. I drizzle it over  roasted veggies or  pan seared brussels sprouts. I add it to salad dressings. It is also good on chicken or meats. It can even be used be a sauce for fried chicken tenders just go light so it is not overpowering.

Combine about a 1/3 cup of balsamic vinegar and ¼ cup of real maple syrup in a small saucepan over medium-high heat. Bring to a slow boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Do not breathe in over the pan, it will be pungent. Remove from heat, and cool to room temperature; sauce will thicken to syrupy consistency upon cooling. Add a bit of salt to taste. Keep refrigerated, tightly covered for two weeks or more. I am not really sure how long it will last as I usually go through it quickly.


Note: If you prefer not to use flour , you may skip that and then, after broth has been added, slowly stir in a mixture of 3 tsp cornstarch blended well with 2-3 TBSP cold water. Stir well while heating and simmer until desired consistency.  


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