Thyme And Mushroom Gravy Recipes

MUSHROOM GRAVY WITH THYME

Steps:

• Heat oil in a medium saucepan over high heat. Cook turkey neck, heart, and gizzard, stirring occasionally, until browned, about 10 minutes. Reduce heat to medium. Add onion and garlic. Cook, stirring often, until starting to soften, about 4 minutes. Add mushrooms. Cook for 4 minutes. Add stock. Bring to a simmer. Reduce heat to low, and simmer until liquid reduces by half, 45 minutes to 1 hour.
• Combine cornstarch and thyme in a bowl. Strain gravy through a large colander, pressing vegetables with a wooden spoon; discard solids. Strain liquid through a fine sieve, and whisk into cornstarch-thyme mixture. Return gravy mixture to saucepan over high heat, and bring to a boil. Reduce heat to medium low, and simmer, whisking constantly, until thickened and starch flavor is cooked out, 2 to 3 minutes. Season with 1/2 teaspoon salt. Serve warm.

BEST MUSHROOM GRAVY

Steps:

• Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
• Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
• Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
• Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.

MUSHROOM GRAVY

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
• Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

CHEF JOHN'S MUSHROOM GRAVY

Steps:

• Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
• Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

THYME AND MUSHROOM GRAVY

Steps:

• Heat oil in saucepan and add onion. Saute until golden.
• Add herbs and mushrooms and cook until softened about 5 minutes. Stir in port, vegetable stock, Braggs and simmer, stirring until the gravy has thickened slightly about 3 to 5 minutes.
• Remove bay. Pour into Gravy boat and serve.
• Note Crusted Port is Vegetarian.

MUSHROOM RAREBIT WITH MASH & THYME GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil and salt it well. Boil the potatoes until tender, about 15-20 mins. Drain, return the potatoes to the pan and place over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.
• Meanwhile, brush the mushrooms generously all over with oil. Place gill-side up in a baking dish, bake for 15 mins, then remove from the oven. To make the rarebit topping, melt the butter in a saucepan over a medium heat and fry the onion for 10-15 mins until soft and translucent. Add the flour and cook for 1 min. Reduce the heat, then add the Guinness, cheese, mustard and seasoning, stirring until the cheese has melted. Add the eggs and stir constantly until the mixture thickens, about 5 mins, but don't overcook or you'll end up with scrambled eggs. Spoon the rarebit mix into the mushroom caps and set aside.
• To make the gravy, heat the oil in a pan over a medium heat and add the onion and thyme. Fry for 10-15 mins until the onion is soft and translucent. Add the flour and cook, stirring, for 2 mins. Add the wine, stock and Marmite, then stir until thick. Simmer for about 5 mins.
• Just before serving, heat the grill to high. Place the mushrooms under the grill and cook for a few mins until the rarebit is puffed and golden. Reheat the mash if you need to, place a spoonful on each plate along with a mushroom. Spoon gravy around and over the mash, scatter with thyme and serve.