Porcini Gravy
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| Categories: |
Frugal |
| Yield: |
1 servings
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no rating. |
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The Porcini Gravy is the name of the recipe.
Ingredients:
- 1 1/2 oz Dried porcini mushrooms
- 3/4 c Hot water
- 2 tb Butter
- 5 tb All-purpose flour
- 2 c Beef stock; fresh or canned
- 1/4 c Dry vermouth
- 1/4 c Milk
- 1/2 ts Maggi liquid seasoning
- Salt; to taste
- Freshly-ground black pepper;
- -to taste
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Procedures:
Soak the porcini in 3/4 cup hot water in a small bowl for 45 minutes. In a
4-quart pot melt the butter. Add the flour and cook together to form a
roux. Do not brown. Whisk in the beef stock until smooth. Bring the sauce
to a simmer and whisk until thickened and lump-free. Strain the liquid from
the soaked porcini into the sauce. Chop the porcini coarsely and add to pot
along with the vermouth , milk and Maggi. Simmer gently , uncovered , for 20
to 30 minutes. Salt and pepper to taste. This recipe makes about 3 1/2 cups
of gravy.
Comments : I know of no one who does not just love a good brown gravy. This
one is great with meat loaf , but it is so rich you can get away with
serving it with toast - toast with gravy , a great staple from Depression
days. Your kids may wonder when you serve them a plate of toast covered
with gravy , but I bet they will love it.
Recipe Source : THE FRUGAL GOURMET by Jeff Smith From the 11-04-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey , aka MR MAD - jpmd44a#prodigy.com
~or- MAD-SQUAD#prodigy.net
09-05-1995
Recipe by : Jeff Smith
From MM_Buster.
This recipe is Category of Frugal. |
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