Biscuits ‘n’ Mushroom Gravy

A few days ago, I posted a pic on instagram of the biscuits and gravy leftovers I was eating for my rather late breakfast and my friend, Ash, inquired “Melly!! Do you have a mushroom gravy recipe up on the bloggo?”

So I checked.

Shockingly, there are none.

I am not sure how that is possible as I have a million different recipes for mushroom gravies and sauces in my noggin and use them all the time in real life.

Mushrooms are my favourite meat.

But here we are.

This particular mushroom gravy is meant to emulate (somewhat) the good, old fashioned sausage gravy one would serve over biscuits, except without any little piggy bits.

In other words, this is seriously stodgy comfort food. If you love your heart, you’ll serve it with a heaping mass of veg on the side. In the pic here is wilted kale with fried leeks.

It’s also quite nice over rice, roasted or baked potatoes, meatloaf, steamed broccoli, beans and asparagus.

This recipe makes 6 servings.

What you need:

  • 1 batch of your favourite biscuits
  • 1/4 cup + 2 tbsp salted butter or margarine, divided
  • Pinch of salt
  • 1 yellow or red onion, diced
  • 8 oz cremini mushrooms quartered (pro tip: letting them sit in the fridge in a brown paper bag for a day or two makes for a greater depth of flavour)
  • 2 tsp of dried thyme
  • 2 tsp ground black pepper
  • Pinch of ground nutmeg
  • 1/4 cup of all-purpose flour
  • 3/4 cup veg stock
  • 2 tsp dried parsley flakes
  • 1.5 cups evaporated or almond milk
  • Salt to taste

What you do:

  1. Make your biscuits.
  2. In a large skillet or dutch oven, melt 1 tbsp of the butter over medium heat and add the onions.
  3. Cook and stir occasionally until the onions are brown.
  4. Remove the onions and set them aside.
  5. Add another tablespoon of the butter to the pan and then the mushrooms, nutmeg, pepper and thyme.
  6. Cook, stirring occasionally, until the mushrooms begin to brown, remove them from the pan and set those aside.
  7. Add the remaining butter and heat until melted, then add the flour and continue cooking and stirring until you have a roux.
  8. Deglaze the pan by whisking in some of the stock. continue whisking in the stock until it is all in the pan.
  9. Stir in the parsley, milk, onions and mushrooms.
  10. Taste test and add more salt and/or pepper to taste.
  11. Let the gravy simmer for a good five minutes, until it reaches desired consistency. Keep in mind that the gravy will thicken a good deal more once plated and add more milk or stock, if necessary.
  12. Serve hot over halved, warm biscuits.





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