Dijon Pan JusSorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it…Read More...
My mother just reminded me that I promised a mushroom gravy recipe clip when I did the meatloaf demo. So, here you go; better late than never. This mushroom sauce can be done with any type of stock, but I used beef stock here since I’m going to be making some more meatloaf (if you haven’t seen that clip, check it out here).
This is usually a 2 pan recipe; chefs normally brown the mushroom in a large sauté pan and then add them to a sauce pan to finish the sauce, but why wash another pan when you don’t have too? So, I’m showing you my patented single-pan method. It does take longer, but the final results will be the same. Be patient, wait until all the liquid is gone and the mushrooms are browning in the butter before you make the roux. Enjoy!
0 Response to "Mushroom Gravy – Quick, somebody find me a slice of meatloaf!"
0 Response to "Mushroom Gravy – Quick, somebody find me a slice of meatloaf!"
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