Recipes for "mushroom gravy"

Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.

Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.

Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.

Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Combine beef tips, tomato paste, garlic powder, onion powder, Cantanzaro herbs, salt, and pepper in a 6- to 7-quart slow cooker. Stir until beef is coated in tomato paste and seasonings. Pour beef bone broth over everything.

Cover the slow cooker and cook until beef is tender, 4 hours on High or 6 to 8 hours on Low. 30 minutes before the end time, add the sliced mushrooms.

Place cornstarch in a small bowl and ladle 1/4 cup of the hot broth from the slow cooker into the bowl. Use a small whisk or fork to mix the cornstarch into the liquid until dissolved.

Pour cornstarch slurry into the mixture in the slow cooker and mix until incorporated. Set slow cooker to High, cover, and cook until for 30 minutes or until liquid is thickened.

In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper.

Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty.

Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes.

Transfer the patties to a plate.

There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet.

Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes.

Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Use a spoon to scrape up any brown bits from the skillet.

Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes.

While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes.

Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat.

Transfer the patties to plates and ladle the gravy over top. Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.

Heat butter in a saucepan over medium heat until it foams. Stir in mushrooms and season with salt. Simmer until liquid evaporates, about 20 minutes.

Stir in flour; cook and stir for 5 minutes. Add 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low and simmer until thickened, stirring often, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.

Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.

Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.

Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.

Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.

Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.

Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium heat. Add garlic, and sauté until fragrant. Season pork chops with salt and pepper, then fry them in the skillet just until browned on both sides, about 3 minutes per side. Remove pork chops to a baking pan or Dutch oven.

Pour mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping up any bits of pork that are stuck to the pan.

Bring to a boil, then pour over the pork chops in the baking pan. Cover with a lid, or aluminum foil.

Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes.

Remove chops from the pan to a serving platter, and place the baking pan on the stovetop over medium heat. Stir together cornstarch and water. When the juices in the pan come to a boil, slowly stir in cornstarch mixture and cook until thickened, about 2 minutes. Spoon sauce over chops, and serve.

Combine ground beef, egg, panko bread crumbs, onion, and 1/4 cup cream of mushroom soup in a large bowl. Divide beef mixture evenly into 6 portions; shape each portion into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-heat. Cook the burgers until browned, 3 to 4 minutes on each side.

Whisk together remaining cream of mushroom soup and beef consommé in a bowl until smooth. Pour mixture over patties, then reduce heat to low. Simmer until patties are no longer pink in the center, about 20 minutes.

Gather all ingredients.

Season turkey chops with poultry seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper.

Place flour in a shallow dish. Dredge chops in flour to coat. Reserve remaining flour (about 2 tablespoons).

Heat oil in a 12-inch skillet over medium-high heat. Add chops, 2 at a time, to the skillet and cook until nicely browned and no longer pink at the center, 6 minutes, turning once. Remove chops from skillet; cover to keep warm. Repeat with remaining chops.

Wipe out the skillet to remove excess flour coating, if necessary.

Add butter to the same skillet and place over medium heat. Add mushrooms and onion to skillet. Cook, stirring, until tender, scraping up browned bits from the bottom of the skillet with a wooden spoon, about 8 minutes. Stir in garlic and cook until fragrant, 1 minute more.

Sprinkle reserved flour over vegetables. Cook and stir for 1 minute, so flour will not have a raw flavor. Pour in broth and half and half; season with remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook and stir until mixture is thickened and bubbly, 6 to 8 minutes.

Return chops to the skillet and heat through, about 2 minutes. Garnish with parsley.

Blot chops dry with paper towels and season both sides with salt and pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. When butter sizzles, add chops and brown on both sides, 4 to 5 minutes per side. Remove chops from the skillet and keep warm.

To the same skillet, add remaining olive oil and butter. When butter is melted, add onions, mushrooms, and 1/2 teaspoon salt, and cook, stirring, until onions begin to turn translucent and mushrooms are softened, 4 to 5 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds. Add chicken stock, wine, and dried thyme, and bring to a boil.

Return chops and any accumulated juices to the skillet, nestling chops down into vegetables and broth. Remove about 1/4 cup of broth for later use. Cover, reduce heat to low, and cook until an instant-read thermometer inserted near the center reads 145 degrees F (63 degrees C), 4 to 5 minutes. See note.

Stir cornstarch into the reserved cooking liquid, and stir until there are no lumps. While stirring the skillet sauce, add cornstarch mixture, and continue stirring 3 to 4 minutes, or until the sauce thickens.

Serve chops with mushrooms and sauce on top, and garnish with fresh thyme sprigs, if desired.

Preheat the oven to 400 degrees F (200 degrees C).

Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.

Cut onion in half. Pull apart petals and place on top of roast.

Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.

Slice roast and ladle gravy over individual servings.

Heat oil in a saucepan over medium-high heat. Add mushrooms and sauté until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into broth. Add salt, pepper, garlic powder, and thyme; stir to combine.

Bring gravy to a boil. Reduce heat to low, stirring occasionally, and simmer until thickened, about 5 minutes.

Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallots are a deep golden brown, 2 to 3 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are nicely browned, 3 to 5 minutes.

Pour sherry into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook and stir until sherry is reduced, about 2 minutes. Remove mushroom mixture from the skillet and set aside.

Reduce heat to medium-low and melt remaining 3 tablespoons of butter in the skillet. Add flour to make a roux, stirring continuously, until mixture is light golden brown, about 2 minutes. Add vegetable broth and tarragon; whisk until gravy is smooth and no lumps of flour remain.

Increase heat to medium-high, return mushroom mixture to the skillet, and bring to a boil. Reduce heat to low and simmer, uncovered, until mixture has reduced, about 8 minutes. Stir in soy sauce. Adjust seasonings, if necessary.