Mushroom Gravy

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion 

1 1/2 tablespoons chopped fresh sage

1/4 teaspoon salt

1 (8-ounce) package presliced mushrooms

1/4 cup Madeira wine or dry sherry

3 cups Roasted Chicken Stock 

1 1/2 tablespoons all-purpose flour 

2 tablespoons water

2 tablespoons butter 

1/8 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes).

2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.

Note:

Add 1 tablespoon flour to the slurry for a thicker gravy. You can substitute fat-free, lower-sodium chicken broth for the Roasted Chicken Stock—but if you do, decrease the salt to 1/8 teaspoon or add none at all.

How to make Mushroom Kulambu

 Prep Time : 15 mins

 Cook Time : 30 mins 
 Serves: 3
 Recipe Category: Kuzhambu Varieties
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Mushroom -200 grams
   Potato medium size -1
   Onion (cut lengthwise) -3/4 cup
   Green chillies- 2 slit
   Ginger garlic paste -1/2 tsp
   Tomato -1/2 cup

   Turmeric powder -1/4 tsp
   Sambar powder -2 1/2 tsp

   For grinding (masala paste)

   Pearl onions/baby onions- 7-9
   Grated coconut - 1/4 cup
   Fennel seeds/ Sombu - 1 tsp
   Whole black pepper - 1 tsp

   For the seasoning

   Oil -2 -2 1/2 tbsp
   Cinnamon -1 inch piece
   Cloves - 2
   Curry leaves- few

Preparation

Grind the masala raw and keep it ready.

Clean and cut mushrooms into 2 pieces.

Cut onion lengthwise.

Method

Heat oil in a kadai, add the ingredients mentioned under seasoning, then add onions, green chilli and saute until onions turn transparent.

Add ginger-garlic paste and saute for a few more seconds.

Add chopped tomatoes, turmeric powder, salt needed and sambar powder. Cook until tomatoes becomes mushy.

Then add cubed potatoes and cook for a few minutes.

Once the potatoes are half done, add the mushrooms and cook covered for a few minutes.

When the mushrooms are almost done, add the ground paste, mix well and cook for a few more minutes until the raw flavor of the paste goes.

Once the masala is well blended with the mushrooms and potatoes, add a cup of water and boil well on medium flame for 5-6 minutes. Then switch off the flame and garnish with coriander leaves. Check for salt.

Serve hot with chapati, naan, paratha or rice.