Roasted Mushroom & Mustard Gravy

ROASTED MUSHROOM & MUSTARD GRAVY

VIEW RELATED RECIPES

Ingredients

CHICKEN STOCK:
2 LB CHICKEN WINGS
1 CARROT
1 HEAD CELERY
1 BUNCH THYME
2 LG ONIONS
2 TBLSP PEPPERCORNS
10 CLOVES GARLIC
1 C WHITE WINE
WATER TO COVER

 

ROASTED MUSHROOM & MUSTARD GRAVY:
1/4 LB CHICKEN LIVERS
1 LG ONION, DICED FINE
2 QT CHICKEN STOCK
1 LB MIXED MUSHROOMS
1/2 C FLOUR
1/2 C BRANDY
1/2 C BUTTER
1/4 C DIJON MUSTARD
SALT TO TASTE

Preparation Instructions

CHICKEN STOCK:

1) SIMMER ALL FOR 2 HOURS, THEN STRAIN

ROASTED MUSHROOM & MUSTARD GRAVY:

1) SAUTE ONIONS IN BUTTER TILL NICELY BROWNED

2) ADD LIVERS, SEAR WELL ON ALL SIDES, THEN REMOVE LIVERS FROM POT, SET ASIDE TO COOL

3) ADD MUSHROOMS, AND SAUTE TILL WELL BROWNED

4) ADD DIJON AND FLOUR AND COOK FOR 3 MINUTES, STIRRING CONSTANTLY

5) ADD BRANDY, COOK FOR 1 MINUTE

6) ADD STOCK, AND BRING TO BOIL, STIRRING CONSTANTLY

7) CHOP LIVERS FINELY, THEN RETURN TO GRAVY AND SEASON TO TASTE

AUTHOR: Nick Leahy | PHOTO CREDIT: Matthew Wong

Back To Top

Similar Recipes