1) Melt 3 Tablespoons of butter over medium heat in a heavy sauté pan. 2) Add the sliced mushrooms. Stir to coat with the melted butter. 3) Mince the cloves of garlic; set aside while the mushrooms cook. 4) Cook the mushrooms for about 10 minutes, stirring occasionally, until the liquid from the mushrooms has evaporated. 5) Add the garlic, and cook for two more minutes. 6) Remove the pan from the heat. Spoon the mixture into a bowl; set aside to cool for several minutes. 7) In a food processor or blender, puree the mushrooms until they are fine little bits. 8) Melt the two remaining tablespoons of butter in the sauté pan over medium heat. 9) Add the flour to the melted butter, and stir constantly for a minute. 10) Add the mushrooms to the pan, and stir them into the flour for another minute. 11) Add the stock, cream, wine, and seasonings. 12) Cook for about 12 minutes, stirring frequently, until thickened. 13) Remove the pan from heat. Allow the gravy to cool slightly before serving. 14) Spoon over biscuits, toast points, vegetables, or the protein of your choice.
One of the few downsides to a print magazine (unlike this format) is that you can actually run out of room. Such was the case with this delicious mushroom gravy recipe from Ashley English that didn't make it into ISSUE 4::WOOD. -jason Marvelous Mushroom Gravy Welcome to your new favorite, go-to gravy. Every kitchen needs one, and here it is. Equally delicious over biscuits, toast points, vegetables or protein, this gravy will satisfy vegetarians and carnivores alike. Yield: 4-6 servings. The Goods: 1 pound mushrooms, sliced* 5 Tablespoons butter, divided 2 cloves garlic 2 Tablespoons all-purpose flour 1 cup chicken or mushroom stock ½ cup half & half or heavy cream ¼ cup red wine (optional) 1 teaspoon dried marjoram 1 teaspoon dried sage 1 teaspoon dried thyme Several grinds of black pepper Pinch of salt, if desired *You can use whatever mushrooms you prefer. We’re fond of a combination of cremini and shiitake, but really, any mushrooms will work equally well. The Deal: