Chanterelle Mushroom Gravy
Year after year, my Thanksgiving table is typically vegetarian except for the turkey, and some years I don’t even make a turkey. The one dish that I struggled with for years was gravy. Since all my side dishes on my menu are vegetarian, it seems strange to have a meat based gravy. I worked on many different renditions and found the perfect mushroom-based gravy that goes perfectly with mashed potatoes, stuffing and even the turkey. I love to serve dishes that everyone can eat, so this gravy is delicious for the vegetarians and the meat eaters will be very satisfied, as well.
Chanterelle Mushroom Gravy
2015-11-17 18:04:03
Ingredients
- ½ stick of butter
- 2 shallots, minced
- 1 cup chopped Chanterelle mushrooms (if you can’t find Chanterelles Shiitakes or Cremini mushrooms will work as well)
- 4 cups mushroom broth
- 1 teaspoon salt
- ½ teaspoon pepper
- heavy cream
Instructions
- Heat the mushroom broth in a pan, so that it's warm and ready.
- Melt butter in a large saucepan and add the chopped shallots and mushrooms. Sauté until the shallots get some color and the mushrooms have released liquid and are soft.
- Sprinkle mushroom mixture with flour and mix until the mushrooms and flour blend with the butter and you have a roux, that is golden. Whisk in the warm broth slowly so that it combines with the roux. Bring to a boil, reduce heat until thickened.
- Season with salt and pepper. I like to then use an immersion blender to puree the mushroom and shallots into the gravy. Then add a little heavy cream to give it a rich creamy taste and texture.
Shaun Myrick https://www.shaunmyrick.com/
