Three-Mushroom Gravy Recipe

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Three-Mushroom Gravy
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Ingredients
14
Count
Nutrition
2597
Calories
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Ingredients:

Directions:

  1. In a small bowl, cover the dried mushrooms with 2 cups of very hot water. Let soak until softened, about 20 minutes. Drain the mushrooms, reserving the soaking liquid. Rinse the mushrooms and finely chop them, discarding any tough bits.
  2. Warm a large deep skillet over high heat. Add the chicken wings and cook, turning once, until well browned, about 15 minutes. Transfer the wings to a plate and pour off all the fat from the skillet. Add the reconstituted dried mushrooms and the shiitake and white mushroom stems and cook, stirring occasionally, until beginning to brown, about 4 minutes. Add the brandy and boil until evaporated. Pour in the mushroom soaking liquid, stopping when you reach the grit. Bring to a boil, scraping up any browned bits. Add 4 cups of water, the chicken wings, carrots, shallots, thyme, bay leaf, and peppercorns to the skillet and bring back to a boil. Cover partially, reduce the heat to moderately low, and simmer the stock for 1 1/2 hours.
  3. Strain the stock, pressing down on the solids. Skim off any fat. Wipe out the saucepan and pour in the stock. Boil the stock over high heat until reduced to 1 1/2 cups.
  4. Heat the olive oil in a large non-stick skillet until smoking. Add the sliced shiitake and white mushroom caps and cook over high heat, stirring occasionally, until well browned, about 12 minutes. Stir the sliced mushrooms into the reduced stock and bring to a simmer over moderate heat. In a small bowl, mix the arrowroot with 2 tablespoons of water and stir the mixture into the gravy. Cook, stirring, just until thickened, about 3 minutes; do not let the gravy boil. Season with salt and pepper. Stir the chives into the gravy and serve.
  5. Make Ahead: The gravy can be made up to 2 days ahead; cover and refrigerate. Rewarm gently over low heat before proceeding.
  6. Serve With: Serve the gravy with any roasted meats or poultry, or use as a sauce for pasta or polenta.
  7. Notes: ONE-THIRD CUP SERVING: Calories 61 kcal, Protein 4.7 gm, Carbohydrate 9.5 gm, Cholesterol 0, Total Fat 2.5 gm, Saturated Fat .63 gm
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2597.34 Kcal (10875 kJ)
Calories from fat 1092.29 Kcal
% Daily Value*
Total Fat 121.37g 187%
Cholesterol 1143.67mg 381%
Sodium 7600.49mg 317%
Potassium 4889.75mg 104%
Total Carbs 128.23g 43%
Sugars 55.28g 221%
Dietary Fiber 34.03g 136%
Protein 207.65g 415%
Vitamin C 36.2mg 60%
Vitamin A 1.2mg 41%
Iron 23.7mg 132%
Calcium 463.1mg 46%
Amount Per 100 g
Calories 130.52 Kcal (546 kJ)
Calories from fat 54.89 Kcal
% Daily Value*
Total Fat 6.1g 187%
Cholesterol 57.47mg 381%
Sodium 381.94mg 317%
Potassium 245.72mg 104%
Total Carbs 6.44g 43%
Sugars 2.78g 221%
Dietary Fiber 1.71g 136%
Protein 10.44g 415%
Vitamin C 1.8mg 60%
Vitamin A 0.1mg 41%
Iron 1.2mg 132%
Calcium 23.3mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 61.3
    Points
  • 61
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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