Mushroom Pan Gravy
If you are making a protein like pork or chicken to go with our CHATEAU BREAD DUMPLINGS, we recommend using the same pan that you seared your meat off to make this gravy so that you may enjoy the flavoring of the meaty bits left behind from the meat.
- 2 cups of sliced white mushrooms
- 1 medium yellow onion
- 2 clove minced garlic
- 2 tablespoons of salted butter
- 2 tablespoons of beef or chicken bouillon, we recommend the Better Than Bouillon brand
- 2 Tablespoons of Corn Starch
- 2 cups of water
- 1 3 teaspoons of soy sauce
- 1/2 tablespoon of dried parsley
- 1 teaspoon of white pepper
- 1 teaspoon of dried thyme
- 1/2 teaspoon of paprika
- Add the butter to the pan that you used to sear off your meat. If you are just making gravy then just use a deep sided skillet.
- Peel and chop the onion into a dice, and add the mushrooms, garlic and onions to the pan with the butter. Sauté until the mushrooms and onions are a golden brown, or to your desired level of doneness.
- When the mushrooms are full browned, add the soy sauce and sauté for a minute or two, then add the bouillon to the pan and 1/4 cup of the water and let this simmer while stirring for a couple of minutes. If you’re using the pan that you seared meat off in, use a rubber spatula to scrape up the meaty bits from the bottom and fold into the mix of mushrooms.
- Add the corn starch to the water and whisk until dissolved.
- Season your mushrooms with the dried parsley, white pepper, dried thyme and paprika and simmer for a minute or so.
- Add your water corn starch mixture to the mushrooms, and simmer while whisking until the gravy thickens. Taste and you can add more of the bouillon if you want a richer, more salty flavor.
- Add your slices of pork, chicken or beef to the pan and simmer in the gravy for 5 minutes or until the meat is warmed through.
- Serve with steamed CHATEAU BREAD DUMPLINGS.