"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mushroom Gravy - Pork Chops Recipe

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This recipe for Mushroom Gravy - Pork Chops, by , is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeffery Davis


8 oz. White Button Mushrooms - Diced
2 Garlic Cloves - Chopped
Approximately. 1/4 of an onion - Chopped Thin Slices cut on bias
3/4 c. Dry White Wine
1 c. Chicken Stock
1 to 2 tbsp. Water (as needed for proper consistency)
2 1/2 tsp. Cornstarch

Optional if no pan drippings: 1/2 tsp. Beef Redi-Base - 1/4 tsp. at a time - tasting each time.

Salt and Pepper to taste after adding cream and corn starch

Scrape juices and browned bits from reserved roasting pan (saute' pan) into large glass measuring cup. Spoon off fat, reserving 3 tbsp. (this is not necessary if using beef redi-base for low fat gravy).

Heat reserved 3 tbsp. fat (or 3 tbsp. butter if no drippings) in heavy large skillet over medium heat. Add mushrooms (reserving approximately 1/3), garlic, and onion.

Saute' until mushrooms are tender (have rendered their water and start to brown), about 6 minutes.

Transfer mushrooms and onion to bowl and set aside.

Add wine to skillet (medium heat). Boil until reduced to half, about 3 minutes. Add reserved (1/3) chopped mushrooms, chicken stock and degreased pan juices (or 1/2 tsp. beef redi-base). Bring to boil. Simmer at medium heat to reduce slightly, about 10 minutes.

Add cream and mushroom/onion mixture to skillet.

Mix 1 to 2 tbsp. water and cornstarch in small bowl until smooth. Whisk into gravy consistency and add to gravy.

Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes.

Season gravy to taste with salt and pepper.




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