Sunday, January 23, 2011

Mushroom Gravy

I know, it's just gravy, but it's an outstandingly good gravy.

The original recipe calls for using button mushrooms. I used portabella mushrooms instead.

We had this over some turkey breast I smoked, along with some fried okra. Good eats!

Makes: 2 cups
Prep time: 5 minutes
Cook time: 30 minutes
Printable Recipe


  • 4 T butter
  • 8 oz fresh mushrooms, cleaned, stemmed and sliced thin
  • 1 t fresh thyme, chopped (or dried, to taste)
  • 3/4 t salt
  • 1/4 t fresh ground black pepper
  • 3 T all-purpose flour
  • 1/4 cup yellow onion, minced
  • 1 T celery, minced
  • 2 cups chicken broth
  • 1 t Emeril's Essence

1. Heat saucepan over medium-high heat. Add the butter and melt.

2. Add the mushrooms, thyme, salt and pepper. Saute, stirring occasionally, until the mushrooms are soft, about 3 minutes.

3. Add flour and stir well. Cook until the flour starts to brown, about 6 minutes.

4. Add onion and celery and cook another 2 minutes or until softened.

5. Add the broth and Essence and stir well. Bring to a boil and reduce to a simmer and continue to simmer for about 20 minutes.

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