Sauces & Marinades / Vegetarian

Rosemary & mushroom gravy

I could just eat this with a loaf of bread. Which explains why I’m on a diet.

I made this a week ago because I had a lot of rosemary and mushroom in the house. That’s smart cooking on a budget! Since then, I’ve had it with steak, eggs and chicken. It goes great with all of those, so definitely get to the store and make some of this.

There’s a video of how to make this right on the link below, if you want to see Giada making a dish with this. If you’re that into cooking, enjoy. And if you’re a heterosexual male like myself, you’re probably much more into Giada. So, you’re welcome.

Curiously, her dress changes from ¬†purple to black thing around the end WHILE SHE’S COOKING! Great work, Food Network. Are we supposed to believe that’s some kind of magic dress? I hope somebody got canned for that blunder.

Recipe adapted from Giada DiLaurentiis
Yields 4 servings

2 tbsp. olive oil
2 large or 4 small shallots, minced
2 cups mushrooms
salt and pepper
1 cup dry marsala wine
1-1/2 cups beef broth
1-1/2 tbsp. fresh rosemary, chopped
1-1/2 tbps. flour
1/2 cup diced tomatoes
3 tbsp. butter, room temperature

If you’re using this with steak, veal or chicken, remove the meat once it’s reached its desired doneness, then cook the gravy right in the same pan. Heat 2 tablespoon of olive oil over medium high, then add shallots and mushrooms, and season with salt and pepper. Cook until soft, which should be about 5 minutes.

Add the wine and scrape the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, then stir in the beef broth and rosemary. Whisk in the flour until smooth, and bring to a boil.

Reduce the heat, then add the tomatoes and simmer until half of the liquid has evaporated and the sauce is thickened.

Remove the pan from the heat, then finish with butter, salt and pepper.



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