PORTABELLA GRAVY
This sounds absolutely delicious! I got this in an e-mail from RealAge and this recipe link was in one of their newsletters. I am posting it here so I can find it easier, and to share with the 'Zaar community. I did not find anything else like it posted so far on 'Zaar. On the RealAge website, the Portobello Gravy recipe reads in the intro "This recipe is a tried-and-true favorite from EatingWell -- and it's low in saturated fat, low in cholesterol, and low in carbs, too. Find other recipes at EatingWell.com. I hope to try this, but if you try it out first, please let me know how it turns out. :) I copied and pasted this recipe as originally listed, (unless 'Zaar doesn't recognize something, I'll put what recipe calls for in parentheses). Get the full nutritional information for this recipe, including fat, calories, and serving size by going to: http://www.realage.com/NutritionCenter/Recipes/Portobello_Gravy.aspx.
Provided by blancpage
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
- Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.
Nutrition Facts : Calories 33.9, Fat 1.7, SaturatedFat 0.2, Sodium 378.8, Carbohydrate 3.8, Fiber 0.5, Sugar 1, Protein 1.3
PORTABELLA MUSHROOM GRAVY
This will greatly enhance your holiday turkey! When you cook the turkey, save the drippings for this great gravy! Somtimes I add a little milk or cream towards the end of cooking.
Provided by Sharon123
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Remove the turkey from the roasting pan and set aside.
- Place the pan and its drippings over medium-low heat.
- Stir in the sherry, scraping and deglazing the pan.
- Add the mushroom pieces, continuing to stir.
- As the sauce thickens, add the water, a little at a time, continuing to stir for 3 or 4 minutes.
- Stir in the cornstarch-water mixture.
- Increase the heat to medium and stir until the gravy thickens.
- Taste and adjust seasoning with salt and pepper, if necessary.
PORTABELLA VEGETARIAN GRAVY
Categories Mushroom Vegetable Side Vegetarian Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.
ROASTED MUSHROOM AND BARLEY GRAVY
This vegetarian gravy is layered with bold flavors - from the onions to the roasted mushrooms and barley - each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted.
Yield Makes about 6 cups
Number Of Ingredients 14
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
- Twist off and reserve stems from portabellas. Using a paring knife, scrape off and discard gills from underside of portabella caps, then cut caps into 1-inch pieces. Cut off and reserve stems from shiitakes, then quarter shiitakes and white mushrooms. Toss portabella, shiitake, and white mushrooms (but not reserved stems) with 2 tablespoons oil and spread in a 17- by 11-inch flameproof roasting pan. Roast in upper third of oven, stirring occasionally, until golden, about 1 hour.
- Meanwhile, spread barley in a shallow baking pan and roast in lower third of oven, stirring occasionally, 1 hour (barley will be dark brown and smell burned after about 10 minutes, but don't worry - just continue roasting).
- While mushrooms and barley roast, peel onion, reserving skin, and coarsely chop onion. Trim celery, reserving trimmings and leaves, and coarsely chop celery. Bring onion skin, celery trimmings, mushroom stems, bay leaf, and 7 cups water to a boil in a 4-quart pot, then reduce heat and simmer 40 minutes.
- Add hot roasted barley to broth, then remove from heat and let stand 5 minutes. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on and then discarding solids (you will have about 6 cups broth).
- Heat remaining 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, and thyme, stirring occasionally, until vegetables are golden, about 15 minutes. Add tomato paste and cook, stirring frequently, until paste is very thick, about 1 minute. Add wine and cook, stirring and scraping up any brown bits, 1 minute. Stir in roasted mushrooms (reserve roasting pan) and strained broth and bring to a simmer.
- Straddle mushroom-roasting pan across 2 burners and add remaining cup water, then deglaze pan by boiling over high heat, stirring and scraping up any brown bits, 1 minute. Pour into mushroom mixture and stir in salt and pepper, then simmer, partially covered, until vegetables are very tender, about 30 minutes.
- Purée in 2 batches in a blender (use caution when blending hot liquids). Force through fine-mesh sieve into a bowl, discarding solids. Season with salt and pepper.
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