Em-I-Lis' Mushroom Saucy-Gravy Recipe

Name: Em-I-Lis' Mushroom Saucy-Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 1 cup all-purpose flour; 1 tablespoon butter (unsalted or salted); 1 cup diced shallots; 4 sprigs fresh thyme, leaves only; 2 large garlic cloves, divided; 1/2 cup Cognac, divided; 1 celery stalk, diced; 1/2 - 3/4 pounds mushrooms, preferably a blend of several types (sliced or pulled apart into large but manageable pieces); 2-3 cups beef or mushroom broth; salt, pepper, porcini sea salt (if you have it); cooked long grain rice, for serving; chopped scallions and/or parsley for garnish, optional

Servings: persons

1/2 cup canola oil
1 cup all-purpose flour
1 tablespoon butter (unsalted or salted)
1 cup diced shallots
4 sprigs fresh thyme, leaves only
2 large garlic cloves, divided
1/2 cup Cognac, divided
1 celery stalk, diced
1/2 - 3/4 pounds mushrooms, preferably a blend of several types (sliced or pulled apart into large but manageable pieces)
2-3 cups beef or mushroom broth
salt, pepper, porcini sea salt (if you have it)
cooked long grain rice, for serving
chopped scallions and/or parsley for garnish, optional

1
["In a large cast-iron dutch oven or heavy-bottomed stock pot set over medium heat, mix together the oil and flour. Cook, stirring continuously, for 20-25 minutes until you have a dark brown roux. Once done, remove pot from heat but keep close by.", "In a skillet over medium-high heat, melt the butter and then add the shallots, half the thyme, and one clove of garlic (mince it). Cook, stirring, until the shallots are translucent; pour in 1/4 c Cognac and continue cooking until everything is soft and fragrant and most of the liquid is gone. Season with salt and pepper.", "Return the pot with the roux to a burner set to medium heat, and toss in the diced celery. Stir to incorporate, about a minute, and add in the shallot mixture. Then add the mushrooms and gently stir everything together. Add the remaining 1/4 c Cognac and 2 c of beef broth, and season well with salt, pepper and porcini sea salt if you have it (at least 2 tsp of it).", "Reduce heat to low, cover and cook for about 20 minutes, stirring occasionally. Add more broth if you feel it's too thick.
2
To serve, mound some rice in the center of a rimmed soup bowl and ladle as much mushroom saucy-gravy on top as you'd like. Garnish with chopped scallions and/or parsley if you'd like."]

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup canola oil, 1 cup all-purpose flour, 1 tablespoon butter (unsalted or salted), 1 cup diced shallots, and more.

Yes, Em-I-Lis' Mushroom Saucy-Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Em-I-Lis' Mushroom Saucy-Gravy

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