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Ingredientes
- 4 Tbsp. Butter
- 1 lb Mushrooms (fresh), cleaned, trimmed and sliced thinly
- 1 lrg Onion, finely minced
- 1 c. Burgundy wine (or possibly other red wine)
- 4 Tbsp. Flour
- 10 ounce Chicken broth (canned)
- 1 c. Water (more as needed)
- 1/2 tsp Garlic flakes, dry
Direcciones
- Heat the butter in a small pan (about 1-qt size). Add in the mushrooms to the pan and cook over medium heat till all the liquid which 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 don't burn.
- Add in the minced onion and red wine. Continue cooking till 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 Which THERE BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL FROM THE BUTTER. (The onions may cook down till you cannot see them.)
- Add in the flour to the mushroom mix. Stir well so which the oil from the butter is absorbed by the flour. Add in the entire can of chicken broth at once and stir well. The broth and the flour/butter mix should combine to make a thick liquid. This may not thicken till it starts to boil. Stir constantly, or possibly the mix will stick to the bottom of the pan.
- Add in sufficient water to make the gravy have a consistency you like. I like mine thick, so a c. of water is sufficient. Lower the heat. Add in the dry chopped garlic and cook over low heat till the garlic flakes absorb sufficient liquid to no longer be crunchy.
- * When Cathe first gave me this recipe (mid '80s), it said to saute/fry the onion in 1 Tablespoons extra virgin olive oil (then remove onions). Then cook only*1/2 lb.* of mushrooms in the oil, and add in 1/4 t garlic salt (no garlic flakes). The recipe said to brown the mushrooms till no juice was left and mushrooms were "squeaky." Then add in half the wine, cook down, add in rest of wine, and cook down.
- Return onions and add in just*1 Tbsp.* of butter; stir in*1/4 c.* of flour, stirring frequently, until very brown. Then it said to add in half the chicken broth, mix well, add in rest, and cook at "gentle bubble" until thickened.
- "If too thick, add in up to 1/2 c. of water; cook at slow bubble until flour taste is gone."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1420g | |
| Calories 899 | |
| Calories from Fat 424 | 47% |
| Total Fat 48.3g | 60% |
| Saturated Fat 29.55g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 813mg | 34% |
| Potassium 1886mg | 54% |
| Total Carbs 61.78g | 16% |
| Dietary Fiber 8.8g | 29% |
| Sugars 13.44g | 9% |
| Protein 22.03g | 35% |
