comfort essentials: awesome mushroom gravy

How To Make comfort essentials: awesome mushroom gravy

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  PREP/PREPARE
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  The type of stock you choose will determine the underlying base flavor of this sauce/gravy. Chicken stock will give it a lighter flavor; while beef will make it more complex. I usually try to pair the stock with the protein I am using it with. So, if I am cooking chicken, I will use chicken stock. If it is beef… Well, you get the idea. You could even use vegetable or pork stock. Experiment to your heart’s content.
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  If you do not have any onions, try a shallot, or the white parts of green onions. If you do not any of those, try a bit of onion powder. I like to experiment with different types of mushrooms; baby bellas, shitakes, portobellos… Like the stock, the type of mushrooms you use influence the flavor and depth of the sauce/gravy No mushrooms… leave them out. It still tastes great.
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  This sauce/gravy can be made a day or two ahead of time, and then reheated when needed. And, based on the ingredients, this gravy will keep in the freezer for up to four months. Cream, or milk-based gravies cannot be frozen; they will separate when defrosted.
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  Gather your ingredients (mise en place).
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  Add the stock to a saucepan, over medium-high heat, and boil until reduced by half, about 10 – 15 minutes, then reserve.
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  By reducing the stock by half, we are concentrating the flavors, and giving the finished product a flavorful punch.
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  In another saucepan, or skillet over medium heat, add two of the three tablespoons of butter.
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  Add the onions.
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  Cook until they begin to soften, about 3 – 4 minutes.
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  Add the sliced mushrooms.
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  Cook until they soften, and release their moisture, about 4 – 5 minutes.
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  It is okay if they brown a bit; however, do not let them burn, or you will be starting all over.
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  Sprinkle the flour over the mushrooms and stir for an additional minute or two.
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  Cooking the flour for a bit will help eliminate that raw flour taste that is sometimes associated with sauces and gravies.
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  Slowly add the reserved stock, and constantly stir until the stock is incorporated, and the sauce thickens.
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  Take the last tablespoon of butter, cut into cubes, and stir into the sauce/gravy.
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  Season with salt and pepper, and chuck in a few fresh or dried herb combinations.
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  PLATE/PRESENT
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  Serve over beef, chicken, or pork. I am thinking of ladling it over a big comfort-food pile of garlic mashed taters. Enjoy.
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  Keep the faith, and keep cooking.
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