Mushroom and Pepper Gravy
Ok so before we get into this Mushroom and pepper gravy recipe. I need to confess something right now. Some of you may hate for this but here it goes. I….can’t….stand….mushrooms, just can’t stand them. The smell, the aroma, the taste, the texture. The annoying this is that I wish that I liked them. I would have them on toast every morning if I did, but whenever I try mushrooms my tastebuds just go “aww hell no!!” But of course, these Christmas recipes aren’t just about what I want. And I definitely think that this gravy would go perfectly with the Brined turkey roll I just made recently. So click the link to check that out if you wish.
And don’t worry, since my judgement on how good this gravy ended up tasting probably would not be reliable enough, I also got other people to taste it and they gave me their thoughts. Also, when I served this gravy for dinner everyone really liked it so I am certain that this gravy is post worthy. Besides, although I don’t eat mushrooms, I have cooked them a lot.
Something that is very important when it comes to cooking mushrooms ladies and gents, you must make sure your pot or pan is hot before you add your mushrooms. I know it’s the same deal with just about any other ingredient, but mushrooms hold a fair bit of water content. And if the pan isn’t hot and you don’t hear the frying noise once those mushrooms hit the surface of the pan, all of that water content can come spilling out and you can end up with soggy mushrooms.
Just another quick thing to mention, this is quite a dark and rich sauce, and it’s because I used red wine to deglaze the sauce. However, if you would prefer your gravy to be lighter in flavour, use white wine instead. It makes a world of a difference.
But what do you guys think? Do you like mushrooms? Would you put them in your gravy? And if you were to make this gravy, what would you serve it with? Any thoughts, insight and constructive criticism are always more than welcome in any of these posts. So don’t be afraid to leave a comment.
Thanks so much for viewing this post, I hope you enjoyed. Have a super awesome Christmas! Oh and don’t worry, one day I will get over this mushroom sorcery.
- 600mls of chicken stock
- 1 clove of garlic peeled and crushed
- 1 few slices of ginger
- 2-3 cloves
- 2 teaspoons of black peppercorns
- 1 tablespoon of olive oil
- 200 grams of mushrooms of your choice chopped fine
- 1 tablespoon of butter
- 1 tablespoon of plain flour
- ¼ cup of red wine
- 4-5 sprigs of thyme, leaves picked and chopped
- Salt and pepper for seasoning
- Put your chicken stock, garlic, ginger and cloves in a pot and bring to a boil. As soon as the stock starts boiling, turn the heat down low and gently simmer for about 10 minutes. Once you've done that, strain the stock into a bowl and discard the aromatics.
- Meanwhile, put your peppercorns to a pastel mortar and bash until you get a course dust of pepper.
- Pre-heat a frying pan on high heat (make sure it gets nice and hot). Add your olive oil, then add your mushrooms and fry for a few minutes until the mushrooms develop some color and the water content is extracted from them.
- From there, turn the heat down to about medium, add your butter, then just let the mushrooms stew in the butter for a good minute. Next, add your flour and stir through.
- Add your red wine and stir through, you will get a paste like consistency.
- Finally, add your intensified stock, whisk through and let the sauce simmer for a couple of minutes.
- Finish by adding your thyme, your bashed pepper and a touch of salt, but be careful with the salt and taste as you go. Remember, you can add but you can't take away.