Posts Tagged ‘Mushroom Gravy’

Good Gravy! Mushroom Gravy Recipes to Warm the Soul

It’s all about mushroom gravy recipes this holiday season.

As the weather cools and leaves begin to fall, we’ve got holiday feasts on our minds. This year, it’s all about the gravy, and mushrooms are the (not so) secret ingredient. Along with providing an extra dose of nutrients, mushrooms’ natural umami adds a savory punch without the extra sodium. Check out the recipes below to learn how to incorporate mushrooms in both main courses and gravy recipes this holiday season.

Go full veggie with this indulgent Mushroom Veggie Gravy.

Buttermilk Biscuits and Mushroom Gravy Recipes

Bulk up dishes like warm buttermilk biscuits with this hearty, meatless gravy recipe.

Mushroom Blended Meatloaf with Mushroom Gravy Recipes

True to American tradition, this savory mushroom gravy sauce is the perfect complement to blended meatloaf and mashed potatoes.

Biscuits and Beef Mushroom Gravy Recipes

Baby Bella mushrooms shine in this Mushroom Beef Gravy recipe. Tip: for perfect consistency slice the caps finely and put the stems into a food processor.

Whether you’re looking for a new gravy recipe to add to your Thanksgiving spread or are serving biscuits and gravy to hungry house guests the next morning, these recipes will do the trick. Let us know your favorite way to eat gravy in the comments below!

Featured Contributor: Mushroom Beef Gravy Recipe from In Erika's Kitchen

Erika Kerekes is a dot-com product manager by day and a relentless home  cook and food blogger by night. She started writing In Erika’s Kitchen in 2008 because she was tired of hearing her mother ask “When are you going to write a cookbook already?”  A native New Yorker, she now lives in southern California and marvels every day about the fact that food grows on trees in her backyard.

There are nights when only comfort food will do. In my house, these nights typically follow days like this:

  • Wake up before dawn.
  • Get two boys fed and into the carpool with their lunches, backpacks, completed homework, assorted permission slips, musical instruments and the like.
  • Get to the office to find that more than 100 emails have accumulated while you were sleeping.
  • Go from meeting to meeting, inhaling lunch (maybe) while dealing with the additional emails that have piled up during said meetings.
  • Arrive home and realize that if dinner is not on the table in half an hour, there will be major meltdowns – and they won’t all be coming from the kids.

Comfort food means different things to different people, but for me it’s got to be hot, creamy, salty, and on the table fast. That’s why mushrooms often figure into my comfort dishes – they’re hearty, satisfying, and quick to prepare. We buy two-pound containers of Baby Bellas at our local Costco, and on a comfort food night, they’re the first ingredient I reach for.

This mushroom beef gravy is a cross between a stroganoff and creamed chipped beef, which, inexplicably, is what I was craving that night. It took just a few minutes to prepare; I served it over biscuits, but it would be equally good served over thick slices of toasted country bread if time is really tight.

Mushroom beef gravy

  • 2 lbs Baby  Bella mushrooms, cleaned
  • 1 lb ground beef
  • 1 large onion, diced
  • 1/4 cup dry sherry
  • 2 Tbsp all-purpose flour
  • 1 cup milk
  • 1 cup beef broth (or water plus 1 packet  Savory Choice liquid beef broth concentrate)
  • Salt and pepper to taste

Separate the stems from the caps of the Baby Bella mushrooms. Slice the caps. Put the stems into a food processor and chop finely.

In a large frying pan over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Add the onion and the chopped mushroom stems and cook about 5 minutes, until the onions are soft. Pour in the sherry and stir until most of the liquid has boiled off.

Sprinkle the flour over the mushroom mixture and stir for a minute or two until it is well incorporated. Add the milk and broth, bring the mixture back to a boil, and turn the heat down. Simmer the mushroom gravy about 5 minutes more, or until the gravy has thickened and is creamy. If it’s too dry, add a little more broth or milk.

Season with salt and pepper to taste – if the broth was salty, you’ll probably want very little additional salt, and in any case you’ll want a good dose of pepper. Serve over warm biscuits or thick slices of toasted country bread.

"One Minute" Beef Wellington Video

While the recipe in real time certainly takes a bit longer than a minute, I love the concept for the Beef Wellington demo and think the cook did a nice job capturing the basic stages of the recipe.  Plus there’s a shot right around the 1:12 mark where I think I can smell that pan de-glazing in all of its glory after being used to saute almost a pound of mushrooms and four lovely pieces of beef.  The ingredient list is hosted here.

One-Minute Beef Wellington from Billy Ray Stephens on Vimeo.