Monday, August 17, 2009

Mushrooms and brown gravy

Over the weekend I prepared a great steak dinner for the Chief. Along with the steak, I made red garlic mashed potatoes and mushrooms. The mushrooms and gravy really completed a great steak dinner.

Large container of whole mushrooms
Kitchen Basics vegetable stock
salt and pepper to taste
2 table spoons corn starch

Directions: Rinse all mushrooms and put in a 2 quart pan. Put enough vegetable stock in the pot to cover mushrooms. Keep in mind that the mushrooms will float. Add salt and pepper to taste. Simmer for 30 minutes. Remove from heat and Mix cornstarch with 1/4 cup of water. Add to the mushrooms and stir. Put the mushrooms back on the burner for a few minutes on medium heat until the sauce thickens.


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