"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mushroom Gravy Recipe

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This recipe for Mushroom Gravy, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, November 7, 2008


1 can condensed, undiluted beef bouillon
1 cup fresh mushrooms, sliced
3 teaspoons butter margarine
1 clove
1 shallot (optional)
1 bay leaf
1 clove garlic, chopped
1 onion, sliced
2 carrots, peeled and sliced
6 peppercorns
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup burgundy wine
1 tablespoon parsley

Sauté mushrooms in butter, remove from pan. Sauté vegetables in remaining butter. Add flour to vegetables, make a paste, add bouillon, thicken, simmer. Strain mixture to remove vegetables. Return mushrooms back to pan, and then add salt, pepper, wine, parsley. Simmer and serve.




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