With Thanksgiving around the around along with other festivities, it might be a tough time for all those who are planning a feast to celebrate with families and friends. For the question, how to impress the crowd with their original touch is bothering them like the looming steps of the winter. Speaking of which, why don’t you spice things a bit up? Something that’s hot, spicy, quite literally, delicious yet new and yummy! That’s right, Mushroom Gravy is the right answer. For all those who have guessed it just right, some delicious recipes are waiting for you right here and for all who haven’t, why don’t you try these recipes and impress your folks. Mushroom Gravy recipe is quite easy and might be a piece of cake, if I may say so. It’s outrageously delicious and have made everyone fallen hard for it, who have tried it already. So, what are you waiting try these recipes and be a part of our club!
Mushroom Gravy Recipe
Mushroom, sliced: ½ lb
Vegetable oil: 3 Tablespoons
Cinnamon Stick: 1
Cardamom Pods: 3
Cumin Seeds: ½ Teaspoon
White Onion, finely chopped: 1
Turmeric Powder: ½ Teaspoon
Cumin Powder: ½ Teaspoon
Garam Masala Powder: 1 Teaspoon
Coriander Powder: 1 Teaspoon
Chili Powder: 2 Teaspoon/to taste
Ginger Garlic Paste: 1 Teaspoon
Tomato, roughly chopped: 1
Green Chilli: 3
Coriander Leaf Water
- Heat oil in a pan, add cinnamon stick, cardamom, and cumin seeds. Let them roast for a couple of seconds then add finely chopped onions and salt and sauté until golden.
- Once the onions are golden and tender, add the masalas (spices): ginger-garlic paste, turmeric powder, cumin powder, garam masala, coriander powder, red chilli powder, green chillies, and curry leaves.
- Mix all the ingredients well and then add chopped tomato with a little bit of water (¼ cup) and cook until everything turns soft (5-6 minutes). Also add ¼ cup of Tomoto puree (65 G) ingredient instead of a tomato to make a smooth gravy.
- Once the oil starts to separate, add the sliced mushrooms and mix them well with the masala mixture. Cook for 3-4 minutes. Then, add ¼ cup (or slightly more) required water and cook until the mushrooms are fully done. You ought to have a gravy-Esque consistency: something which will be mixed with rice or amid naan or roti or the same flatbread.
- Finally, garnish with chopped coriander leaves and switch off the flame/heat. If desired, add 1 tsp of ghee on the highest to reinforce the flavour.
- Serve with rice or naan.
Vegan Mushroom Gravy
Olive Oil/Non – dairy butter: ¼ Cup
Sliced Mushrooms: 16 ounce
All-purpose flour: ¼ Cup
Mushroom/Vegetable broth: 4 Cups
Fresh thymes: ½ Teaspoon
Mineral Salt to taste
Ground black Pepper to taste
- Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms for about 15 minutes or so, stirring occasionally, until liquid is nearly evaporated.
- Add flour, and stir for about 3 – 5 minutes, until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly for about 5 minutes or until incorporated and thickened, there should be no flour lumps.
- Slowly pour within the remaining broth and blend thoroughly. Season with black pepper and thyme. Simmer over a medium-low flame until the gravy is thickened, about 20 minutes or so, stirring often. Taste for flavour, adding more salt and pepper as required.
- Store leftovers within the refrigerator for up to 5 to 6 days. To freeze, let the gravy cool and store in an airtight container within the freezer.
Salisbury Steak with Mushroom Gravy
Panko Breadcrumbs: ½ Cup
Ground Beef, minced: 500 g
Garlic Clove, minced: 1
Ketchup: 2 Tablespoons
Beef Bouillon Cube, crumbled: 1
Worcestershire Sauce: 1 Teaspoon Dijon Mustard: 3 Teaspoon
Olive oil: 1 Tablespoon
Garlic Cloves, minced: 2
Onion, finely chopped: ½
Mushrooms, sliced: 150 g
Unsalted Butter: 2 Tablespoons
Flour: 3 Tablespoon
Beef Broth: 2 Cups
Water: 1 Cup
Dijon Mustard: 2 Teaspoon
Worcestershire Sauce: 2 Teaspoon Salt and Pepper to taste
- For Salisbury steak, place the breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave them aside to soak for a couple of minutes.
- Add remaining Salisbury steak ingredients into the massive bowl. Use your hands to combine until well mixed. Mix well for a few minutes until the mixture becomes a touch “pasty” which can ensure your patties hold together well.
- Divide into 5 parts and pat firmly into oval patties around 3/4″ / 1 2/3 cm thick.
- Now to prepare Mushroom gravy, Heat oil in a skillet over high heat. Add the steaks and cook the primary side for 1 minute or until browned, then flip, do the same for the other side as well (they will still be raw inside). Place them in a plate.
- If the skillet seems a bit dry, try adding slightly more oil. Add chopped onion and garlic and cook for two minutes until onions becomes translucent.
- Add the mushrooms into the skillet and cook for 2 to 3 minutes until golden.
- Turn the heat right down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
- Gradually add in beef stock, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
- Add steaks alongside the juices on the plate. Cook for 5 to 7 minutes, or until gravy is thickened, stirring occasionally round the steaks. If the gravy thickens too quickly, add more water.
- Place the steak onto a plate. Taste the gravy and adjust salt and pepper to taste.
- Serve Salisbury steaks topped with the mushroom gravy – over potato is an ideal match! Sprinkle with a touch of parsley if desired.
Pork Chop with Mushroom Gravy
Bone-in Pork Chops: 4 ½ -inch thick
All-Purpose flour: 2 Tablespoons
Extra – Virgin Olive oil: 1 ½ Tablespoon
White Mushrooms, thinly sliced: 12 ounces
Garlic cloves, thinly sliced: 3
Scallions, whites sliced, green cut: 1
Chicken Broth, low – sodium: ½ Cup
Sour Cream, low – fat: 2 Tablespoons
Fresh parsley, chopped: ¾ Cup
Cornbread for serving
Kosher salt to taste Freshly ground pepper to taste
- Season the pork chops with salt and pepper; sprinkle 1 1/2 tablespoons flour over it. Heat 1/2 tablespoon vegetable oil in a large non – stick skillet over medium-high heat.
- Working in 2 batches, add the chops and cook until golden and thoroughly cooked, 3 to 4 minutes per side, adding 1/2 tablespoon vegetable oil to the skillet between batches. Transfer the chops to a plate and keep warm.
- Heat the remaining 1/2 tablespoon vegetable oil within the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook for about 3 minutes, without stirring, or until the mushrooms begin to brown.
- Sprinkle the remaining 1/2 tablespoon flour and cook for about 3 more minutes, stirring occasionally, until the mushrooms are soft.
- Stir the chicken stock and sour cream, bring back a simmer and cook until the gravy thickens, about 1 more minute.
- Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir within the scallion greens and parsley.
Season with salt and pepper; spoon over the pork. Serve with cornbread.