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Cathe's Burgundy-Mushroom Gravy

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Title: Cathe's Burgundy-Mushroom Gravy
Yield: 1 Batch
Categories: Condiments, Holiday, Cathe

Ingredients:

4 tb Butter
1 lb Mushrooms (fresh), cleaned,
-trimmed and sliced thinly
1 lg Onion, finely chopped
1 c Burgundy wine
-(or other red wine)
4 tb Flour
10 oz Chicken broth (canned)
1 c Water (more as needed)
1/2 ts Garlic flakes, dried


Melt the butter in a small pan (about 1-quart size). Add the mushrooms to
the pan and cook over medium heat until all the liquid that cooks out of
them has evaporated and you just have the oil from the butter (in the pan
with the mushrooms). Stir frequently so they brown, but do not burn.

Add the chopped onion and red wine. Continue cooking until all the liquid
has cooked out (you are left with just the oil from the butter in the pan,
with the mushrooms and onions). IT IS VERY IMPORTANT THAT THERE BE NO
LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM THE BUTTER. (The onions may
cook down until you can't see them.)

Add the flour to the mushroom mixture. Stir well so that the oil from the
butter is absorbed by the flour. Add the entire can of chicken broth at
once and stir well. The broth and the flour/butter mixture should combine
to make a thick liquid. This may not thicken until it starts to boil. Stir
constantly, or the mixture will stick to the bottom of the pan.

Add enough water to make the gravy have a consistency you like. I like mine
thick, so a cup of water is enough. Lower the heat. Add the dried minced
garlic and cook over low heat until the garlic flakes absorb enough liquid
to no longer be crunchy.

Cathe's notes:

* Created in California, 1976.

Vicki's notes:

* When Cathe first gave me this recipe (mid '80s), it said to saute the
onion in 1 T olive oil (then remove onions). Then cook only *1/2 pound* of
mushrooms in the oil, and add 1/4 t garlic salt (no garlic flakes). The
recipe said to brown the mushrooms until no juice was left and mushrooms
were "squeaky." Then add half the wine, cook down, add rest of wine, and
cook down.

Return onions and add just *1 tablespoon* of butter; stir in *1/4 cup* of
flour, stirring frequently, till very brown. Then it said to add half the
chicken broth, mix well, add rest, and cook at "gentle bubble" till
thickened.

"If too thick, add up to 1/2 cup of water; cook at slow bubble till flour
taste is gone."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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