06/19/11, 05:41 PM
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Join Date: May 2004
Location: Minnesota
Posts: 17,225
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Wild mushroom gravy
Been buried in fungus here so in search of new recipes. Came up with this yesterday.
Wild Mushroom Gravy
1 pound of cleaned and sliced wild mushrooms. I have been picking oysters and sulfur shelf lately, but any kind should work.
Several cloves of garlic, sliced
Saute garlic and mushrooms in butter, olive oil, or a combination. I use 1 stick of butter.
When mushrooms are tender remove from pan and set aside. Return the drippings to the pan.
Stir in enough flour to make a thick roux. Add one quart of milk. Ad salt, pepper, and any other seasonings that you like. I use an Italian blend.
Return mushrooms to pan and simmer until the gravy is the desired thickness. If too thick add more milk or water.
Enjoy over spuds, rice, toast, whatever.
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