Do you know what time it is?

That’s right. It’s time for another delicious recipe. This time a mushroom and leek gravy made with baby Portobello mushrooms.

You can use this gravy on a protein like steak or chicken or if you’re vegan or vegetarian you can use over rice (I ate with Jasmine rice), mashed potatoes, pasta etc.  Or use for breakfast on a classic southern meal like biscuits and gravy.  Various ways you can eat and use this delicious gravy.

PORTOBELLO GRAVY

• 1 cup of sliced baby Portobello mushrooms
• 1 leek stalk cut (sliced lengthwise)
• half of a medium onion sliced (optional)
• 1/2 cup chicken or vegetable stock/broth
• 1 cup milk
• 1 tablespoon olive oil
• 2 tablespoon butter
• 2 tablespoon flour
• salt & pepper for taste

 

First rinse the mushrooms and leeks thoroughly. (I always rinse before and after I slice them).  Heat the olive oil in a saucepan over medium heat and add the mushrooms, leeks and onions.  Remove from pan once mushrooms have browned and leeks and onions have cooked down (about 5 minutes).

After you have removed the mushroom mixture and put in a bowl. Add the butter and flour in a pan and whisk until your flour roux is a light golden brown (1-2 min).  Whish in the stock and milk and stir until hot and thickened.  Add the mushrooms back to the pan.

Bring to a simmer and season with salt & pepper. I used mixed peppercorns and pink salt. YUM!

When gravy is desired consistency remove from heat.

I added some chopped parsley on top.

 

Delicious mushroom gravy!

 

Recipe adapted from Natasha’s Kitchen