yo, what’s your mushroom gravy recipe? I’m always looking to try and improve mine. Next time though, try fried onions. That’s the original and the crunchiness does wonders for the texture.
Oh, it’s a pretty straightforward, very lazy gravy! I make a roux with flour and oil, then add in broth while whisking vigorously to get rid of any clumps. Then I add a can or two of canned mushrooms and I season it with salt, pepper, soy sauce, maybe some msg, and herbs. Lots of herbs. Rosemary, sage, thyme, parsley, usually dried because that’s what we have sitting around, but I bet fresh would be even better. We also have some, like, mushroom stir fry sauce (I don’t exactly know what it is) that we found in an asian market, so I usually add some of that to get it more mushroomy.
And yeah, I’ve done fried onions on a green bean casserole. In my mind that’s different than a tater tot hot dish. I do love green bean casserole though!
yo, what’s your mushroom gravy recipe? I’m always looking to try and improve mine. Next time though, try fried onions. That’s the original and the crunchiness does wonders for the texture.
Oh, it’s a pretty straightforward, very lazy gravy! I make a roux with flour and oil, then add in broth while whisking vigorously to get rid of any clumps. Then I add a can or two of canned mushrooms and I season it with salt, pepper, soy sauce, maybe some msg, and herbs. Lots of herbs. Rosemary, sage, thyme, parsley, usually dried because that’s what we have sitting around, but I bet fresh would be even better. We also have some, like, mushroom stir fry sauce (I don’t exactly know what it is) that we found in an asian market, so I usually add some of that to get it more mushroomy.
And yeah, I’ve done fried onions on a green bean casserole. In my mind that’s different than a tater tot hot dish. I do love green bean casserole though!