ONION GRAVY FOR BRITISH BANGERS AND MASH
Being a Brit, bangers & mash is a fairly regular staple on the household menu. I tried recipe after recipe for the perfect onion gravy to go with it, and this is by far and away the best.
Provided by Lupin Pooter
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottomed pan over medium heat. Cook and stir onion in the melted butter until softened, about 10 minutes.
- Reduce heat to low. Cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes.
- Stir flour into the caramelized onions and cook for 1 minute.
- Pour red wine, chicken stock (see Editor's Note), Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 11.2 g, Cholesterol 46.1 mg, Fat 17.7 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 11.1 g, Sodium 514.3 mg, Sugar 4.1 g
BEST MUSHROOM GRAVY
Steps:
- Melt the butter (or bacon grease, lard or beef drippings - any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
- Add the mushrooms and cook 7-8 minutes or until golden and the liquid from the mushrooms has evaporated. Add the ground porcini mushrooms and cook for another minute.
- Add the butter and melt. Add the flour, stir to combine and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
- Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste. If you prefer the gravy thinner add a little more water (or heavy cream if using).Note: To make this gluten free simply omit the step of adding the flour and then, at the very end after you've added the broth and seasonings, stir in a cornstarch slurry made with one tablespoon of cornstarch dissolved in 2 tablespoons of water and simmer for a minute until thickened.
Nutrition Facts : Calories 151 kcal, Carbohydrate 8 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 530 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VEGETARIAN MUSHROOM WELLINGTON WITH GRAVY
Chopped mushrooms, vegetables and herb are shaped into a loaf and covered in puff pastry, served with mushroom gravy.
Provided by Janette
Categories Dinner Ideas
Time 1h20m
Number Of Ingredients 18
Steps:
- Set aside ½ cup of mushrooms, ¼ cup of onion and ½ teaspoon rosemary for the gravy.
- Heat 1 ½ tablespoons of the oil in a heavy pan over medium-high heat. When hot, add half of the mushrooms or just enough so the pan is not crowded. You may need to cook them in more than 2 batches adding more oil as needed. They will produce liquid so keep cooking until all the moisture has evaporated and they are browned. Remove from the pan to a mixing bowl.
- Turn the heat down to medium, add 1 tablespoon oil to the pan. Add the onion, celery and carrots, cook until they soften for about 5 minutes. Add the garlic, rosemary, sage salt and pepper. Stir to mix and cook for 1 minute. Add the tomato paste and mix well, scraping any bits from the bottom of the pan. Transfer to the bowl with the mushrooms and allow to cool in the fridge for 30 minutes. Preheat oven to 400°F/200°C.
- Make the gravy:To a sauté pan add the 1 teaspoon canola oil over medium heat. Add the reserves chopped mushrooms and onions, cook until softened. Add the reserved rosemary and stir. Sprinkle over 1 tablespoon flour and stir well to combine and cook for 1 minute. While stirring, slow pour in the vegetable stock until there are no lumps, bring to a simmer and cook until thickened. Set aside. You can blend the gravy if you want it smooth.
- Place the puff pastry on a sheet of parchment paper.
- Remove the mushroom mix from the fridge. Add the mashed potato and breadcrumbs, mix well.
- Place the puff pastry onto a large sheet of parchment paper and roll to 10 inches wide and 12 inches long (25 cm x 30 cm).
- Take the refrigerated mushroom mix and form into a loaf (like meatloaf) onto the pastry close to the edge furthest away from you. Lift the edge of the pastry closest to you using the parchment paper and fold the pastry over and around the loaf. Tuck the edges under on the long side and on the ends. Don't be afraid to shape a little.
- Use a sharp knife to cut 3 or 4 diagonal lines into the pastry on the top. Brush all over with milk and bake for 25-30 minutes until the pastry is golden brown.
- Remove from the oven and allow to cool for 15 minutes before slicing.
Nutrition Facts : Calories 538 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 27 grams fat, Fiber 11 grams fiber, Protein 15 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1049 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
MUSHROOM GRAVY RECIPE
This thick vegetarian mushroom gravy recipe is so easy to make and tastes absolutely delicious.
Provided by Chocolate Covered Katie
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Sauté the onion in 2 tsp oil (or sub oil spray or water) on med heat in a nonstick pan until it starts to brown. Add the mushrooms, salt, garlic, and optional thyme. Stir occasionally, and the mushrooms will get watery. Let cook until it starts to look dry again. Whisk in broth and flour, and cook-stirring as needed-until it thickens. If you make the gravy recipe, please feel free to leave a comment or give it a star rating at the bottom of this post!View Nutrition Facts
Nutrition Facts : Calories 24 kcal, ServingSize 1 serving
25 TRADITIONAL BRITISH RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a British dish in 30 minutes or less!
Nutrition Facts :
VEGAN BISCUITS AND GRAVY
Flaky vegan biscuits with thick, peppery mushroom gravy! A flavorful, healthy, satisfying 30-minute vegan breakfast.
Provided by Minimalist Baker
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (232 C) and prepare biscuits. Add to baking sheet. Place in the oven once you get to step 6 (when adding the walnuts to the gravy).
- Add butter or olive oil to a cast iron skillet or large saucepan over medium heat. Then add garlic, onion, mushrooms, and walnuts and season with a healthy pinch each salt and pepper. Cook for 3-4 minutes or until the onions are translucent. Near the end of cooking, add the herbs (optional).
- Slightly reduce heat. Add flour and whisk to coat. Cook for 1 minute.
- Then slowly whisk in broth then add almond milk 1/4 cup (120 ml) at a time, building up to desired thickness (it will continue thickening as it cooks). Season again with a pinch each salt and pepper.
- Cook until thickened, stirring frequently, over medium-low heat. Taste and adjust seasonings as needed. I go heavy on the pepper out of preference.
- Keep on low until you're ready to serve, adding more almond milk as needed if it gets too thick. (Bake biscuits for 10-15 minutes.)
- To serve, split biscuits and top with gravy. Store leftovers separately - store gravy covered in the fridge for up to 3-4 days, and store biscuits (once completely cooled) at room temperature in a tupperwear or plastic bag. Reheat in a 350-degree F (176 C) oven to keep flakiness intact.
Nutrition Facts : ServingSize 1 serving, Calories 518 kcal, Carbohydrate 68 g, Protein 12.3 g, Fat 21 g, SaturatedFat 5.3 g, Sodium 1000 mg, Fiber 3.6 g, Sugar 0.8 g
BRITISH MUSHROOM GRAVY
Make and share this British Mushroom Gravy recipe from Food.com.
Provided by Sascha
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a small saucepan.
- Add the onion and mushrooms and fry gently until really well-browned - this will give colour and flavour to the gravy.
- Dissolve the stock cube in the hot water and add to the saucepan.
- Add the blended cornflour and heat, stirring constantly, until thickened and smooth.
Nutrition Facts : Calories 86.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 172.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1, Protein 1.1
BEST ONION GRAVY
Steps:
- Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.
Nutrition Facts : ServingSize 0.25 cup, Calories 82 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 396 mg, Fiber 1 g, Sugar 2 g
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