Beef

Em-i-lis’ Mushroom Saucy-Gravy

recipe image

  • Serves
    4
Creator Notes

I was in the mood for a hearty, stick-to-your-bones stew of kinds nonetheless in actuality wanted it to be meat-free. At the farmers market this morning, I picked up a horny parcel of blended exotic mushrooms, and on the formulation home, I started envisioning a roux-primarily based, saucy, unctuous gravy to spoon over rice- form of like a mushroom gumbo of kinds. This used to be the undoubtedly ultimate result.


Right here’s meat-free nonetheless I ancient red meat broth as I was out of mushroom broth. Essentially be at liberty to sub in mushroom broth for a truly vegetarian meal. —em-i-lis

Ingredients

  • 1/2 cup

    canola oil


  • 1 cup

    all-reason flour


  • 1 tablespoon

    butter (unsalted or salted)


  • 1 cup

    diced shallots


  • 4 sprigs

    unusual thyme, leaves most sharp


  • 2

    neat garlic cloves, divided


  • 1/2 cup

    Cognac, divided


  • 1

    celery stalk, diced


  • 1/23/4 kilos

    mushrooms, preferably a mix of several kinds (sliced or pulled apart into neat nonetheless manageable pieces)


  • 2-3 cups

    red meat or mushroom broth

  • salt, pepper, porcini sea salt (whereas you personal it)

  • cooked prolonged grain rice, for serving

  • chopped scallions and/or parsley for garnish, elective

Instructions
  1. In a neat solid-iron dutch oven or heavy-bottomed stock pot reputation over medium warmth, combine collectively the oil and flour. Cook, stirring constantly, for 20-25 minutes till you personal a wretched brown roux. Once performed, eradicate away pot from warmth nonetheless preserve within sight.
  2. In a skillet over medium-high warmth, melt the butter after which add the shallots, half the thyme, and one clove of garlic (mince it). Cook, stirring, till the shallots are translucent; pour in ¼ c Cognac and proceed cooking till all the pieces is gentle and fragrant and loads of the liquid is long past. Season with salt and pepper.
  3. Return the pot with the roux to a burner reputation to medium warmth, and toss in the diced celery. Wander to incorporate, a couple of minute, and add in the shallot mixture. Then add the mushrooms and gently breeze all the pieces collectively. Add the final ¼ c Cognac and 2 c of red meat broth, and season effectively with salt, pepper and porcini sea salt whereas you personal it (not decrease than 2 tsp of it).
  4. Decrease warmth to low, conceal and cook dinner for approximately 20 minutes, stirring once rapidly. Add more broth whereas you truly feel it’s too thick.
    To abet, mound some rice in the guts of a rimmed soup bowl and ladle as out of the ordinary mushroom saucy-gravy on prime as you wish. Garnish with chopped scallions and/or parsley whereas you wish.

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