Sunday, November 14, 2010

Mushroom Gravy

The mushroom gravy that we poured over our steak on Saturday, Mister made under N (his uncle's SO)'s tutelage. It started with a dark roux.

Melt butter in a saucepan, and throw in some flour. Mix it together well, and turning the heat up, toast the flour. You'll want it fairly dark (almost coffee colored), and when the butter no longer melds with the flour, that's where you want it. Turn the heat down a bit, and add more flour and more butter if necessary. You'll need it to be a sauce again. Mixing it on the heat, add a little bit of water. You can now set it on the back burner to do what you need with the rest of your meal.

Note: this is the basic part -- we also thought that this gravy would make an amazing stroganoff -- we shall find out soon!

At this point, we also added sliced baby bellas and a generous amount of cabernet. Later on, when we wanted to actually eat this sauce, we added cream to the consistency that we wanted, and spices. Salt, pepper, and a "Moroccan Spice Blend" that clearly had turmeric, cumin, and paprika. It was at this point that we took it off the heat, and put it in a gravy boat.

Folks, this was the tastiest gravy I've ever had, and I don't eat mushrooms OR gravy. MAKE THIS GRAVY TODAY.

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