Mushroom Gravy And Buttermilk Biscuits
Mushroom gravy loaded with sage packs the same nostalgic flavor as the classic sausage version. It's excellent spooned over warm split biscuits, or try it for dinner as a baked potato topper. The recipe comes from Nettie Colon, head cook at Chef Camp in Minnesota.
Ingredients
6 tablespoons butter
12 ounces shiitake mushrooms, stemmed and sliced
1 medium shallot, peeled and finely chopped
2 cloves garlic, minced
6 tablespoons all-purpose flour
3/4 cup vegetable stock
2 cups whole milk
1 1/2 teaspoons finely chopped fresh sage
3/4 teaspoon salt
3/4 teaspoon freshly cracked black pepper
Directions
In a very large skillet, melt butter over medium-high heat. Add mushrooms. Cook, stirring occasionally until softened and starting to brown, 4 to 5 minutes. Add shallot and garlic; cook, stirring occasionally until shallot is tender, 2 to 3 minutes more.
Ingredients
6 tablespoons butter
12 ounces shiitake mushrooms, stemmed and sliced
1 medium shallot, peeled and finely chopped
2 cloves garlic, minced
6 tablespoons all-purpose flour
3/4 cup vegetable stock
2 cups whole milk
1 1/2 teaspoons finely chopped fresh sage
3/4 teaspoon salt
3/4 teaspoon freshly cracked black pepper
Directions
In a very large skillet, melt butter over medium-high heat. Add mushrooms. Cook, stirring occasionally until softened and starting to brown, 4 to 5 minutes. Add shallot and garlic; cook, stirring occasionally until shallot is tender, 2 to 3 minutes more.
Sprinkle flour over vegetables in the pan and stir to combine. Cook 1 minute. Carefully add the stock, stirring as you pour. Add milk, sage, salt, and pepper; stir to combine. Bring to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until gravy reaches the desired thickness, 1 to 5 minutes. Taste for seasoning. Remove from heat and serve immediately.
Chef Camp Buttermilk Biscuits:
The recipe for these flaky biscuits, a staple at Minnesota's Chef Camp, comes from Honey and Rye Bakehouse in Minneapolis. Try them with Mushroom Gravy.
Turn dough out onto a floured surface. Gently knead a few times until dough holds together, drizzling a little additional buttermilk over dry, floury bits if needed. Pat out dough to a 1-inch thickness. Quarter dough, stack the pieces, then press to flatten. If needed, dust surface with additional flour, then roll or pat dough to a 5x8-inch rectangle, about 1-inch thick. Cut dough with a floured 21/2-inch round cutter or use a knife to cut into 8 squares. Dip cutter into flour between cuts and reroll scraps as needed.
Place biscuits 2 inches apart on a baking sheet lined with parchment paper. Chill 10 to 15 minutes. Brush tops of biscuits with cream. Bake until golden brown, 20 to 25 minutes. Serve immediately.
The recipe for these flaky biscuits, a staple at Minnesota's Chef Camp, comes from Honey and Rye Bakehouse in Minneapolis. Try them with Mushroom Gravy.
Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold unsalted butter (2 sticks), cubed
1 cup cold buttermilk, plus more as needed
Heavy cream
Directions:
Preheat oven to 400 degrees. In a medium bowl, combine flour, baking powder, sugar, salt, and baking soda. Add the cubed butter. Using a pastry blender or your fingertips, cut or rub the butter into flour mixture until mixture looks like bread crumbs, with a few remaining pieces of butter larger than pea-size. Drizzle in buttermilk, tossing with your hand or a fork to incorporate.
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold unsalted butter (2 sticks), cubed
1 cup cold buttermilk, plus more as needed
Heavy cream
Directions:
Preheat oven to 400 degrees. In a medium bowl, combine flour, baking powder, sugar, salt, and baking soda. Add the cubed butter. Using a pastry blender or your fingertips, cut or rub the butter into flour mixture until mixture looks like bread crumbs, with a few remaining pieces of butter larger than pea-size. Drizzle in buttermilk, tossing with your hand or a fork to incorporate.
Turn dough out onto a floured surface. Gently knead a few times until dough holds together, drizzling a little additional buttermilk over dry, floury bits if needed. Pat out dough to a 1-inch thickness. Quarter dough, stack the pieces, then press to flatten. If needed, dust surface with additional flour, then roll or pat dough to a 5x8-inch rectangle, about 1-inch thick. Cut dough with a floured 21/2-inch round cutter or use a knife to cut into 8 squares. Dip cutter into flour between cuts and reroll scraps as needed.
Place biscuits 2 inches apart on a baking sheet lined with parchment paper. Chill 10 to 15 minutes. Brush tops of biscuits with cream. Bake until golden brown, 20 to 25 minutes. Serve immediately.
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