Len, you’ve posted a few times about making mushroom gravy. How do you do that? Is it the same as making giblet gravy only with mushrooms? I can see where gravy would be “healthy” if it had mushrooms in it.
Italian Cook, the first thing I do is cook the mushrooms. I saw on ATK that mushrooms have open cells that soak up oil like a sponge, so they suggested that you cook the mushrooms a little before sauteing them as that makes the cells collapse and thus won't soak up all the oil. They used a microwave I use a covered non stick fry pan. After I do that, I add some oil (use butter if you prefer) and I lightly brown the mushrooms (fresh or frozen) as that develops flavor. Then I put the mushrooms in a bowl with any liquid there might be. Then I add oil to the pan and flour and make the roux, slowly add any pan drippings that I have available and chicken stock (I use low or reduced sodium), get it to the consistency that I want and then add the mushrooms with any mushroom liquid there might be. Of course, season to taste.
