Mushroom Gravy
Mushroom Gravy
Category
sauce
Author:
Fiona Kennedy
Servings
makes about 3 cups
Prep Time
15 minutes
Cook Time
30 minutes
Just a little bit of Nom Nom Paleo's Magic Mushroom power really amps up the umami in this delicious mushroom gravy. This creamy gravy is great served over beef steaks, pork chops, chicken and mashed potatoes but I often find myself spooning some of this over toast or a grilled cheese made with Gruyere.
Ingredients
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5 Tbs. unsalted butter, divided
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1-lb. button mushrooms, stems removed and slice mushroom caps into quarters
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2 tsp. Nom Nom Paleo Magic Mushroom Powder (7232)
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3 Tbs. all-purpose flour
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2 Tbs. sherry, brandy, or cognac
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2 cups low-sodium chicken stock, hot
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2 Tbs. heavy cream (optional)
Directions
Heat a wide deep pan over medium high-heat and add 2 Tbs. butter. When butter is melted, add mushrooms and Nom Nom Paleo’s Magic Mushroom Powder. Cook for 12-15 minutes, or until most of the mushroom liquid has cooked off and mushrooms are browned. Add the sherry, brandy, or cognac and cook for 1 minute more, or until alcohol has cooked off. Transfer the mushrooms to a plate.
Add remaining butter to pan and place over medium heat. Whisk in flour, and cook about 1 minute, stirring constantly. Slowly stream in the hot stock into the pan, a little bit at a time, whisking constantly to prevent lumps forming. When all of the stock has been incorporated, bring mixture to a simmer and cook for 1 minute. Stir in mushrooms and bring mixture back to a simmer. If desired, stir in 2 Tbs. of heavy cream. Taste gravy and adjust seasoning if necessary.