How to Make Mushroom Gravy

How to Make Mushroom Gravy Alright, better late than never here is the Mushroom Gravy demo that are suppose to have done right after the Meatloaf but I didn’t so sorry but here is and it’s really easy and here it go. So I got my four and half quart sauce pot on stove on medium heat, that’s a half of stick of butter and I just want you to leave that on until the butter disappears and start to foam, and you’ll see that a second, so see the butter is melted, the foam is bubbling. And in where going to add about of pound of any kind of sliced mushroom. I’m going to use mostly white button mushroom but I did have some Shitake, so I slice those up. Remember, Shitake, you don’t use the stems so take those off. And by the way don’t waste money with those brown cremini mushrooms if you're making a sauce like these. Those are the exact same mushroom as the white button. The only difference between a white mushroom and a brown mushroom is the white mushroom is grown in dark and brown cremini mushroom is grown in light and they charge it more because the brown looks like there better but the taste is the same, alright. So I add a big pinch of salt to that and what’s going to happen here, that’s salt going to draw a lot of water, if you read the blog today which you have too everyday. Well actually, I just said salt there. So anyway, usually this is done in two pounds, the chef sauté the mushroom and the serums so that they caramelize quickly. Then they add it them to this – the pot here and make the sauce. I’m going to use one pot, why wash two pans when don’t have to. But to use one pot method, you're going to get a lot of liquid that come out of those mushrooms, so going to be patient. So I’m let that simmer on medium and that took about 20 minutes but eventually all that liquid will evaporate. And you’ve heard me said before, water evaporates, butter does not evaporate. So which going to be left with there is these beautiful sauté mushrooms that half of stick of butter is still in there and then most to the water has evaporate and again I’m going on like medium, medium heater free much all the way through. Now once pretty much olive liquids gone then it’s a few to sauté this is brown as you want, brown is good, black is not good, Okay. So sauté them and I got a nice pretty good dark brown color at them. Now, we’re ready to make our Roux, R O U X, and that is three rounded table spoon flour and I’m going to stir in those buttery mushroom, I’m going to sauté that for about 5 minutes. Now, were going to simmer this sauce for 30 minutes later so the flour should cook out no problem, but I do want to give the butter of 5 minutes had starting again be careful because after 5 minutes the flour may start to burn off to the bottom. Again brown roux on the bottom are big problem if you get black your done. You got throw at the wind, start off. Alright, that was perfect. I’m going to add quart of beef stock or beef broth and you know my method, I would like to add about a cup first and just get that going just prevents in kind lumps your having cold stock half roux. So put in the cups twirl around, one set mix to have rest you’re stock. Now, you can turn the heat a little bit, so were going to bring this up to simmer and your pretty much all most done. And where flavor a little bit here, I did added big pinches salt when I sauté the mushroom, I wants to add anymore salt here, okay, I do wash it well, you do it if you want, I’m going to add couple brunch of black pepper and what I think its really nice for the mushroom sauce and its fresh thyme leaves from the garden, so I pinned a couple of pinches of fresh thyme leaves. And now I’m just going to put that down to a medium low and I’m going to simmer it until it’s a, it just a beautiful mushroom gravy and their sauce which their sauce in the gravy, I don’t know, I’m not sure because all kinds arguments on the web, I got no time for that, whatever you called it what it is, from on the top you could skim that off as the simmers I do usually, so anyway seal that with 30 minutes and what you’ll have 30 minutes later is a beautiful not too thick just thicken enough mushroom gravy and their sauce, okay. And again if you see any little a 04:26 of a fat that came to the top, you can use your label that kind of skim off, let me demo that, see you don’t know with that, alright so at this point if you want to add another fresher of your spices, feel free but as basic mushroom gravy recipe, I hope you give that try awesome on the middle low awesome, just to add anything, place some mush potatoes throw them on top and your in heaven, any way give a try and it always enjoy, check this website for the ingredients foodwhishes.com.