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Sun Nov 18, 2012, 08:17 AM

Yet another hunt for a good recipe...I'm looking for Mushroom Gravy ideas.

11 replies, 1096 views

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Arrow 11 replies Author Time Post
Reply Yet another hunt for a good recipe...I'm looking for Mushroom Gravy ideas. (Original post)
Ruby Reason Nov 2012 OP
Major Nikon Nov 2012 #1
Little Star Nov 2012 #2
Major Nikon Nov 2012 #4
Little Star Nov 2012 #5
Hotler Nov 2012 #3
grasswire Nov 2012 #6
grasswire Nov 2012 #7
grasswire Nov 2012 #8
blaze Nov 2012 #9
Stinky The Clown Nov 2012 #10
Ruby Reason Dec 2012 #11

Response to Ruby Reason (Original post)

Sun Nov 18, 2012, 09:30 AM

1. Here's the way I would do it

I would take about 1 to 1.5 cups of dried mushrooms (wild mushroom mix, oyster mushrooms, or whatever you like) and reconstitute them in 3 cups of boiling water. While that is going on I'd take a couple of chopped shallots and saute them in 6 Tbs of butter over low to medium heat, then add 6 Tbs of flour and stir to make a roux. Once the roux is ready, whisk in the mushroom stock and bring to a boil while stirring. Chop the reconstituted mushrooms and add to the mix.

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Response to Major Nikon (Reply #1)

Sun Nov 18, 2012, 11:18 AM

2. I'm going to have to give this a try. Sounds good, I love mushroom gravy. n/t

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Response to Little Star (Reply #2)

Sun Nov 18, 2012, 01:04 PM

4. Certainly there are other ways to do it

But usually I have so many other things going on for Thanksgiving I'm looking for quick and easy. The dried mushroom method is definitely quick and easy.

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Response to Major Nikon (Reply #4)

Sun Nov 18, 2012, 02:00 PM

5. Quick & easy is always a plus if it tastes good and...

dried mushroom's are easy to keep on hand.

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Response to Ruby Reason (Original post)

Sun Nov 18, 2012, 11:59 AM

3. Sometimes when I am having steak I....

slice up fresh mushrooms and saute in a little butter salt& pepper. Pour in some red or white wine and let it cook down till most of the wine has cooked off. Then I add a little cream or half&half and cook till it thickens up a little then serve over the steaks. Adding a pinch of tarragon works well also.

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Response to Ruby Reason (Original post)

Sun Nov 18, 2012, 02:01 PM

6. I think mushrooms give up a lot more flavor if they are caramelized first

That simply involves sauteeing them in a bit of butter, a bit of salt, and a little worcestershire sauce after they start to brown up.

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Response to grasswire (Reply #6)

Sun Nov 18, 2012, 02:02 PM

7. James Beard suggests chopping the stems..

...very fine and simmering them in a bit of stock, then adding to the sauce or gravy.

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Response to Ruby Reason (Original post)

Sun Nov 18, 2012, 02:05 PM

8. also, Better Than Bouillon makes a mushroom base

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Response to Ruby Reason (Original post)

Sun Nov 18, 2012, 06:33 PM

9. I loved the gravy in this dish

The link is for a green bean casserole, but the mushroom gravy was amazing!!! Even better on day two.

http://www.foodnetwork.com/recipes/guy-fieri/green-bean-casserole-with-homemade-mushroom-gravy-recipe/index.html

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Response to Ruby Reason (Original post)

Sun Nov 18, 2012, 07:33 PM

10. If you can get some dried porcini, use them. They're magic.

Steep them in boiling water. Let them sit at least 20 minutes. Of course you will use the mushrooms, but the prize is that tea. Use it in your gravy. It will be the soul of the sauce.

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Response to Ruby Reason (Original post)

Sat Dec 1, 2012, 07:45 AM

11. Wow, lots of nice ideas!

I rather combined some, chopping the stems, used some veggie broth, sauted fresh mushrooms with butter and scallions first. Added lots of fresh sage and thyme. Everyone raved about it so I guess I did alright.
Thanks for all the help! I'm going to change it up and include a few more ideas next time, wasn't brave enough to use wine this time, but I might give it a whirl and tarragon is an interesting idea. Plus I haven't found a good mushroom stock (haven't really looked, but it may give it some punch that the veggie broth doesn't, and dried mushrooms definitely sound easy). Thanks again.

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