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.
- 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